Mediterranean Zucchini Noodle Pesto
Creamy avocado pesto coats fresh zucchini noodles with herbs and pine nuts for a vibrant, satisfying meal. This mediterranean-inspired keto (vegetarian, gluten-free) ready in about 15 minutes blends medium, spiralized Zucchini, large, pitted and peeled Avocado, 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 350 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
- 2 medium, spiralized Zucchini
- 1 large, pitted and peeled Avocado
- 1/2 cup, packed Fresh basil
- 2 tbsp, toasted Pine nuts
- 1 tbsp Lemon juice
- 1 clove Garlic
- 2 tbsp Olive oil
- 1/4 tsp Salt
Instructions
- Step 1: Spiralize the 2 medium zucchinis into noodles, then set aside in a colander to drain excess moisture for 10 minutes.
- Step 2: In a food processor, combine the 1 large pitted avocado, 1/2 cup packed basil, 2 tbsp toasted pine nuts, 1 tbsp lemon juice, 1 minced garlic clove, and 1/4 tsp salt; pulse until smooth, then slowly drizzle in the 2 tbsp olive oil while processing until emulsified and creamy.
- Step 3: Toss the drained zucchini noodles with the avocado pesto until evenly coated, then serve immediately to prevent browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mediterranean Zucchini Noodle Pesto take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mediterranean Zucchini Noodle 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 Mediterranean Zucchini Noodle 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 Mediterranean Zucchini Noodle 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.
Is Mediterranean Zucchini Noodle Pesto vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
My whole family loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
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