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Creamy avocado pesto served over zucchini noodles, serve in a rustic bowl with side of lime, top close-up view.
Olivia

Creamy Avocado Pesto Zucchini Noodles

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Creamy avocado pesto zucchini noodles. A simple plant-forward meal with fresh basil flavor and creamy texture.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 3
Course: Main Course, Snack
Cuisine: American
Calories: 243
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 medium zucchini spiralized into noodles
  • 1 ripe avocado
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons parmesan cheese optional
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Food Processor
Food Processor
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 Food Processor
Frying Pan
Frying Pan
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Large Deep Frying Pan

Cooking Instructions
 

  1. Add avocado, basil, garlic, olive oil, lemon juice, and parmesan cheese to a food processor.
  2. Blend until smooth and creamy.
  3. Season pesto with salt and black pepper.
  4. Heat a large pan over medium heat.
  5. Add zucchini noodles and cook for 2-3 minutes.
  6. Remove from heat.
  7. Add avocado pesto to the zucchini noodles.
  8. Toss gently until evenly coated.
  9. Transfer to serving bowls.
  10. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 243kcalCarbohydrates: 13gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 2mgSodium: 76mgPotassium: 891mgFiber: 7gSugar: 6gVitamin A: 1163IUVitamin C: 49mgCalcium: 101mgIron: 2mg

Notes

• Do not overcook zucchini noodles to avoid excess moisture
• Use ripe avocado for the smoothest pesto
• Add pine nuts for extra texture if desired

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