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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
