Zucchini Noodle Pesto

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

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.

Prep: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize the 2 medium zucchinis into noodles, then set aside in a colander to drain excess moisture for 10 minutes.
  2. 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.
  3. Step 3: Toss the drained zucchini noodles with the avocado pesto until evenly coated, then serve immediately to prevent browning.

Frequently asked questions

How long does 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 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 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 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 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.

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