Avocado Basil Zucchini Noodles with Pine Nut Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Frequently asked questions

How long does Avocado Basil Zucchini Noodles with Pine Nut Pesto take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado Basil Zucchini Noodles with Pine Nut Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Avocado Basil Zucchini Noodles with Pine Nut Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado Basil Zucchini Noodles with Pine Nut Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Avocado Basil Zucchini Noodles with Pine Nut Pesto?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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