Avocado & Zucchini Noodles with Lemon-Pea Pesto

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

Creamy avocado-based pesto tossed with zucchini noodles and fresh peas, offering vibrant color and anti-inflammatory benefits for skin health. This mediterranean-inspired whole30 (anti-inflammatory) ready in about 20 minutes pairs zucchini, avocado, fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add zucchini noodles and blanch for 2 minutes until tender-crisp, then drain immediately and rinse under cold water to stop cooking.
  2. Step 2: In a food processor, combine avocado, mint, basil, peas, lemon juice, minced garlic, 1 tbsp olive oil, salt, and pepper. Blend until smooth, scraping down sides as needed, adding 1 tsp water if too thick.
  3. Step 3: Toss cooked zucchini noodles with remaining 1 tbsp olive oil in a large bowl to prevent sticking. Add 3/4 of the pesto and toss gently until noodles are evenly coated and glossy.
  4. Step 4: Serve immediately, garnished with remaining pesto and a sprinkle of fresh mint, with peas visible throughout the dish.

Frequently asked questions

How long does Avocado & Zucchini Noodles with Lemon-Pea 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 & Zucchini Noodles with Lemon-Pea 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 & Zucchini Noodles with Lemon-Pea 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 & Zucchini Noodles with Lemon-Pea Pesto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 & Zucchini Noodles with Lemon-Pea Pesto?

Mediterranean whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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