Zucchini Noodles with Avocado Pesto: A Refreshing Summer Twist on Pasta

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Zucchini noodles with avocado pesto are a tasty, healthy twist on pasta. You can make this dish in about 30 minutes. To make zucchini noodles, use a spiralizer, julienne peeler, or mandolin to create long, thin strands from fresh zucchini.

The creamy avocado pesto sauce is easy to whip up in a food processor. Mix ripe avocado with fresh basil, garlic, lemon juice, and olive oil. You can add pine nuts or pistachios for extra flavor and crunch. This no-cook sauce is perfect for warm summer days when you want a light meal.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make zucchini noodles with avocado pesto:

• 2-3 medium zucchini
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 cloves garlic
• Juice of 1 lemon
• Salt and pepper to taste

Don’t have a ingredient? Try these swaps:

• No zucchini? Use yellow squash or cucumber ribbons instead.
• Out of avocado? Try using 1/4 cup Greek yogurt for creaminess.
• No fresh basil? Swap in spinach or kale for a different green twist.

For extra flavor and crunch, try adding:

• Cherry tomatoes
• Pine nuts or sunflower seeds
• Grated Parmesan cheese (skip for vegan version)

To make it a full meal, top your noodles with:

• Grilled chicken
• Sautéed shrimp
• Crispy tofu cubes

Remember, you can adjust amounts to suit your taste. Feel free to add more garlic if you love it, or use less lemon juice if you prefer a milder flavor.

Instructions

You’ll need a spiralizer or julienne peeler to make zucchini noodles. Start by washing and trimming the ends of your zucchini. Then spiralize them into noodles.

Pat the zucchini noodles dry with paper towels to remove excess moisture. This helps prevent watery pasta.

To make the avocado pesto, grab your food processor. Add ripe avocados, fresh basil leaves, garlic, lemon juice, and a pinch of salt.

Pulse the ingredients until finely chopped. With the motor running, slowly drizzle in olive oil until you get a smooth, creamy consistency.

Taste your pesto and adjust the seasoning if needed. Add a splash of water if it’s too thick.

Toss your zucchini noodles with the avocado pesto in a large bowl. Use tongs to make sure everything is well coated.

Your zucchini noodles with avocado pesto are ready to serve! Enjoy them right away for the best texture and flavor.

Tips, Tricks & Storing

Making zucchini noodles with avocado pesto is easy, but these tips can help you perfect the dish:

Prep the zucchini: Use a spiralizer or vegetable peeler to create thin, noodle-like strips. Pat them dry with paper towels to remove excess moisture.

Don’t overcook: Zucchini noodles only need a quick sauté. Cook them for 2-3 minutes to keep them crisp and avoid sogginess.

Add protein: Top your dish with grilled chicken or shrimp for a heartier meal.

Try these tricks for the best avocado pesto:

• Use ripe avocados for a creamy texture
• Add a squeeze of lemon to prevent browning
• Blend in some nutritional yeast for a cheesy flavor

To store leftovers, keep the zucchini noodles and pesto separate. Put the noodles in an airtight container with a paper towel to absorb moisture. The pesto can be stored in a jar with a thin layer of olive oil on top.

Your zucchini noodles will stay fresh for 2-3 days in the fridge. The pesto can last up to a week when stored properly.