Avocado & Zucchini Noodles with Lemon-Pea Pesto
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 blends large, pitted and peeled avocado, packed fresh mint, packed 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 2, 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.
Ingredients
- 3 medium, spiralized into noodles zucchini
- 1 large, pitted and peeled avocado
- 1/4 cup, packed fresh mint
- 1/4 cup, packed fresh basil
- 1 cup, fresh or thawed frozen peas
- 1, juiced lemon
- 2 tbsp olive oil
- 1, minced garlic clove
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve immediately, garnished with remaining pesto and a sprinkle of fresh mint, with peas visible throughout the dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado & Zucchini Noodles with Lemon-Pea Pesto?
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 & 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 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
