Save The first time I made avocado pesto, I was skeptical about blending such a rich, creamy fruit into a traditional Italian sauce. But one whirl in the food processor changed my mind completely.
Last summer, my sister visited and declared herself too full for dinner after a late lunch. I made this anyway, and she ended up going back for seconds. Thats when I knew this light, vibrant dish had serious staying power.
Ingredients
- 2 medium zucchini, spiralized: Look for firm zucchini without soft spots. Larger ones spiralize better but smaller ones are more tender.
- 1/2 tablespoon olive oil: Just enough to lightly coat the pan and help the zoodles soften without becoming soggy.
- Pinch of salt: Enhances the zucchini flavor and helps draw out excess moisture as it cooks.
- 1 ripe avocado: Should yield slightly to gentle pressure but not feel mushy. The creamier the avocado, the silkier your pesto.
- 1 cup fresh basil leaves: Pack them down. The more basil, the more vibrant green and aromatic the sauce becomes.
- 2 tablespoons pine nuts: Toast them lightly in a dry pan for 2 minutes before blending to unlock their nutty sweetness.
- 1 clove garlic: Use fresh. Garlic powder loses the punch that makes this sauce sing.
- 2 tablespoons lemon juice: Freshly squeezed prevents the avocado from browning and brightens the rich sauce.
- 2 tablespoons grated Parmesan: Adds umami depth. Nutritional yeast works beautifully for a dairy-free version.
- 2 tablespoons olive oil: Helps the pesto coat the zoodles smoothly and adds luxurious mouthfeel.
- 1/4 teaspoon salt and 1/8 teaspoon black pepper: Start here and adjust. The avocado needs seasoning to shine.
- 1 cup cherry tomatoes, halved: Their sweetness and pop of juice balance the creamy pesto perfectly.
- Extra basil leaves: Whole or torn, they make the dish look stunning and add fresh aroma.
Instructions
- Spiralize the zucchini:
- Use a spiralizer to turn the zucchini into long, curly noodles. If you dont have one, a vegetable peeler works for wider ribbon noodles.
- Lightly sauté the zoodles:
- Heat olive oil in a large skillet over medium heat. Add zoodles and salt, tossing for 2 to 3 minutes just until they soften slightly but still hold their shape.
- Blend the creamy pesto:
- Combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, olive oil, salt, and pepper in a food processor. Blend until completely smooth, scraping down the sides to incorporate any chunky bits.
- Toss everything together:
- Place warm zoodles in a large bowl. Pour the avocado pesto over the top and toss gently until every strand is coated in vibrant green sauce.
- Add the finishing touches:
- Scatter halved cherry tomatoes and fresh basil leaves over the top. Grind fresh black pepper over the dish and serve while still slightly warm.
Save This recipe became my go-to for impromptu dinner parties. It looks impressive, feels special, yet comes together so effortlessly that I can actually spend time with my guests instead of being stuck in the kitchen.
Making It Your Own
Sometimes I add a handful of baby spinach to the pesto for extra nutrients and an even deeper green color. You can also swap in arugula for a peppery kick that cuts through the avocado creaminess beautifully.
Protein Additions
Grilled shrimp, pan-seared chicken, or even crispy chickpeas turn this from a light side into a substantial main. The pesto is rich enough to stand up to heartier proteins without overpowering them.
Serving Suggestions
This dish is stunning served family style on a large platter. I like to arrange the zoodles in a mound, drizzle extra pesto on top, and scatter tomatoes and basil in a pattern that looks almost too pretty to eat.
- Pair with a crisp white wine like Sauvignon Blanc
- Add crusty gluten-free bread for soaking up extra sauce
- Store leftovers in an airtight container and eat within a day
Save Sometimes the simplest recipes surprise us the most. This one started as experiment and ended up a staple I turn to again and again.
Recipe FAQs
- → How do I prevent zoodles from getting watery?
Sauté zucchini noodles briefly over medium heat for 2–3 minutes until just tender. Avoid overcooking, as zucchini releases excess moisture when heated too long. Patting spiralized zucchini dry with paper towels before cooking also helps maintain texture.
- → Can I make the avocado pesto ahead of time?
The pesto sauce can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Press plastic wrap directly onto the surface to prevent oxidation. The vibrant green color may darken slightly but flavor remains excellent.
- → What can I substitute for pine nuts?
Walnuts, cashews, or even sunflower seeds work beautifully as alternatives to pine nuts. Each brings a slightly different flavor profile but maintains the creamy texture essential to this sauce.
- → Is this suitable for meal prep?
Store zoodles and pesto separately for best results. Reheat zoodles gently in a skillet and toss with sauce just before serving. The dish keeps well for 2–3 days when properly refrigerated, though the zucchini will soften over time.
- → How can I add more protein?
Grilled chicken, sautéed shrimp, white beans, or chickpeas make excellent protein additions. Simply prepare your chosen protein separately and serve alongside or mixed into the zoodle dish.
- → Can this be served cold?
Absolutely. The flavors meld beautifully when served chilled as a refreshing salad. Perfect for warm weather or packed lunches, the creamy avocado pesto coats cold zoodles just as effectively.