Creamy Avocado Pesto Zucchini Noodles
A vibrant, dairy-free pasta alternative made with spiralized zucchini and a rich, green avocado pesto, packed with healthy fats and fresh flavor. This mediterranean-inspired whole30 (vegetarian, dairy-free) ready in about 20 minutes blends ripe, pitted and peeled avocado, fresh basil, pine nuts 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 280 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.
Ingredients
- 4 medium, spiralized into noodles (about 4 cups) zucchini
- 1 ripe, pitted and peeled avocado
- 1/2 cup fresh basil
- 2 tbsp pine nuts
- 2 tbsp juice lemon
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil, add zucchini noodles, and cook for 2-3 minutes until just tender but still al dente.
- Step 2: Immediately drain noodles, rinse under cold water to stop cooking, and pat dry with paper towels.
- Step 3: In a food processor, combine avocado, basil, pine nuts, lemon juice, garlic, salt, and black pepper. Pulse until mostly smooth.
- Step 4: With processor running, slowly drizzle in olive oil until pesto is creamy and well combined.
- Step 5: Toss drained zucchini noodles with avocado pesto until evenly coated. Serve immediately, garnished with extra basil.
Frequently asked questions
How long does Creamy Avocado Pesto Zucchini Noodles 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 Creamy 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 Creamy 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 Creamy 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 Creamy Avocado Pesto Zucchini Noodles vegetarian?
Yes — this recipe is tagged vegetarian, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Simple and delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
