Avocado-Pesto Zucchini Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Creamy, vibrant pesto made from avocado and basil, tossed with fresh zucchini noodles for a refreshing, anti-inflammatory dish that supports skin health. This mediterranean-inspired whole30 (low-carb, anti-inflammatory) ready in about 25 minutes blends zucchini, avocado, fresh basil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.0 (13 ratings) Prep: 20 min Cook: 5 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 medium, spiralized zucchini
1 ripe avocado
1/2 cup fresh basil
1/4 cup pine nuts
2 tbsp extra-virgin olive oil
1, minced garlic clove
1/4 cup lemon juice
1/4 tsp sea salt
1/8 tsp black pepper

Equipment for this recipe

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Instructions

Step 1: Place avocado, basil, pine nuts, garlic, lemon juice, salt, and pepper in a food processor. Blend until smooth, scraping down sides, then slowly drizzle in 2 tbsp olive oil until creamy.
Step 2: Toss spiralized zucchini noodles with pesto until evenly coated, avoiding overmixing to prevent sogginess.
Step 3: Serve immediately for bright, fresh flavor with a velvety texture that clings to the noodles without greasiness.

Frequently asked questions

How long does Avocado-Pesto Zucchini Noodles take to make?

Total time is about 25 minutes (20 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Avocado-Pesto Zucchini Noodles?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Avocado-Pesto Zucchini Noodles?

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-Pesto Zucchini Noodles 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.

Is Avocado-Pesto Zucchini Noodles low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.