Avocado Basil Zucchini Noodles with Pine Nut Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy zucchini noodles tossed in a vibrant avocado-basil pesto with crunchy pine nuts, delivering a refreshing keto meal in under 20 minutes. This Italian-inspired vegetarian recipe, ready in about 20 minutes, pairs Zucchini, Avocado, Fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Italian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 3 large zucchinis into noodles using a spiralizer, then place in a colander to drain excess moisture for 5 minutes.
  2. Step 2: In a food processor, combine peeled avocado, 1/2 cup packed basil, 1/4 cup pine nuts, 1 minced garlic clove, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Process until smooth, scraping down sides as needed.
  3. Step 3: Season the pesto with salt and pepper to taste, then blend for 30 seconds more to emulsify.
  4. Step 4: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add drained zucchini noodles and cook for 3-4 minutes, stirring frequently, until tender but still firm to the bite (al dente).
  5. Step 5: Remove from heat and toss zucchini noodles with 1/2 cup of the avocado pesto until evenly coated.
  6. Step 6: Serve immediately, drizzling with remaining pesto and sprinkling with extra pine nuts for crunch.

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