Zucchini Noodles with Avocado Pesto
A vibrant dish featuring zucchini noodles and creamy avocado pesto. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs zucchini, avocado, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 zucchini
- 1 large avocado
- 1 cup fresh basil
- 2 garlic cloves
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Spiralize the 3 medium zucchinis into noodles using a spiralizer, then toss with 1 tsp extra-virgin olive oil to prevent sticking. Set aside.
- Step 2: In a food processor, combine the 1 large avocado, 1 cup fresh basil, 2 minced garlic cloves, 1 tbsp lemon juice, and 1/4 tsp sea salt. Process until smooth, scraping down sides as needed, then drizzle in 2 tbsp extra-virgin olive oil while blending.
- Step 3: Season the avocado pesto with 1/4 tsp black pepper and 1/4 tsp sea salt. If too thick, add 1 tsp water to reach a spoonable consistency.
- Step 4: Divide the zucchini noodles between two bowls, top with 1/4 cup avocado pesto, and serve immediately while noodles are crisp-tender.
