Zoodles with Avocado Pesto

Pair these Zoodles with Avocado Pesto for the perfect light meal or serve with grilled chicken for a midweek dinner.

– Zucchinis – Salt – Pepper – Vegetable Oil – Avocado – Pine Nuts


Cut the ends off the zucchinis and slice them in half. Use a spiralizer to turn the zucchinis into noodles and place into a medium sized bowl.


Season with salt and pepper and toss through with tongs. Heat the oil in a medium sized frypan over medium heat and cook the zoodles for a few minutes until tender.


Cut the avocado in half and remove the pip. Scoop out the flesh with a spoon and place into a food processor.


Add in the pine nuts, olive oil, garlic cloves with peel removed, juice from half of a lemon, and the basil.


Process until smooth. Check the consistency and if too thick add another teaspoon of oil or water. Pour the pesto over the zoodles and toss through until combined.


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