Light, vibrant, and bursting with fresh flavor, Zucchini Noodles with Avocado Pesto is a perfect go-to meal for health-conscious eaters and busy weeknights. This quick and easy recipe swaps traditional pasta for spiralized zucchini and pairs it with a creamy, dairy-free avocado pesto that’s rich in healthy fats and bright with basil and lemon. Paleo-friendly and packed with nutrients, it’s a guilt-free dish that comes together in minutes without sacrificing taste. Whether you’re looking to cut carbs or just craving something clean and delicious, this recipe delivers every time.
Ingredients
- 2 medium zucchinis, spiralized
- 1 ripe avocado, peeled and pitted
- 1/4 cup fresh basil leaves
- 2 tbsp lemon juice
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 2 tbsp chopped walnuts
Instructions
- Start by spiralizing the zucchinis using a spiralizer. If you don’t have one, you can use a julienne peeler to create thin noodle-like strips. Set the zucchini noodles aside on a clean kitchen towel to absorb excess moisture.
- In a food processor or blender, combine the avocado, basil leaves, lemon juice, garlic, olive oil, sea salt, and chopped walnuts.
- Blend the mixture until it becomes a smooth and creamy pesto sauce. Stop and scrape down the sides if needed to ensure an even texture.
- Taste the pesto and adjust seasonings if desired — you can add a bit more lemon juice or salt as preferred.
- In a large nonstick skillet, add the zucchini noodles and cook over medium heat for 2–3 minutes, just until they’re slightly softened. Do not overcook, as they can become mushy.
- Remove the skillet from heat. Add the avocado pesto to the warm zucchini noodles.
- Gently toss the noodles with the pesto using tongs or a spatula until they are evenly coated and the sauce is warmed through.
- Divide into two bowls and serve immediately. Optionally, top with extra chopped walnuts or a sprinkle of black pepper.
Nutritional Information (per serving)
Calories: 305
Protein (g): 5
Fat (g): 27
Carbohydrates (g): 15
Fiber (g): 8
Sugar (g): 4
Sodium (mg): 190
Storage Instructions
Store any leftover zucchini noodles with avocado pesto in an airtight container in the refrigerator for up to 2 days. Because the avocado in the pesto can oxidize and brown, it’s best to store the pesto and noodles separately if possible to maintain freshness and color. This dish is not suitable for freezing, as the zucchini noodles can become overly soggy and the avocado pesto may separate in texture.
Reheating Instructions
For best texture and flavor, gently reheat the zucchini noodles in a skillet over low to medium heat for 1–2 minutes, just until warmed through. Avoid overheating, as the zucchini can become mushy. If the pesto was stored separately, stir it in after the noodles are warmed, allowing the residual heat to bring the pesto to temperature without direct cooking, which helps preserve its creamy consistency and vibrant flavor.
Modifications and Enhancements
To increase the protein content while keeping the dish paleo-friendly, consider adding grilled chicken, shrimp, or a fried egg on top. For more fiber and crunch, mix in shredded carrots or chopped raw spinach. Nutritional yeast can be stirred into the pesto for a cheesy flavor and B-vitamin boost. Pumpkin seeds or hemp hearts can be swapped for the walnuts to provide additional minerals like zinc and magnesium. These modifications not only enhance texture and flavor, but also support a more balanced and nutrient-dense paleo meal.
