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Zoodles with Avocado Pesto

Zoodles are a great alternative to spaghetti or just a way to get more veggies into your diet. Pair these Zoodles with Avocado Pesto for the perfect light meal or serve with grilled chicken for a midweek dinner.

5.0 from 1 reviews
Zoodles with Avocado Pesto
Prep time
Cook time
Total time
Noddles made from zucchinis served with fresh avocado pesto
Serves: 4
  • 4 Zucchinis
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tsp Vegetable Oil
  • 1 Avocado
  • 3 Tbsp Pine Nuts
  • 2 Tbsp Olive Oil
  • 2 Cloves Garlic
  • Juice from ½ Lemon
  • ¼ Cup Basil
  • ½ tsp Salt
  • ½ tsp Pepper
  1. Cut the ends off the zucchinis and slice them in half.
  2. Use a spiralizer to turn the zucchinis into noodles and place into a medium sized bowl.
  3. Season with salt and pepper and toss through with tongs.
  4. Heat the oil in a medium sized frypan over medium heat and cook the zoodles for a few minutes until tender.
  5. Cut the avocado in half and remove the pip. Scoop out the flesh with a spoon and place into a food processor.
  6. Add in the pine nuts, olive oil, garlic cloves with peel removed, juice from half of a lemon, and the basil.
  7. Process until smooth. Check the consistency and if too thick add another teaspoon of oil or water.
  8. Pour the pesto over the zoodles and toss through until combined.
  9. Serve with a sprinkling of parmesan cheese and a few basil leaves.
Walnuts or Almonds can be used in place of Pine Nuts.
The pesto will last in the fridge for a few days but will loose it's colour with time.
Serve this as a side dish to grilled chicken for the perfect midweek dinner.

Rate this recipe:  

Richie Stevens

Saturday 25th of July 2020

I just made this recipe. Delicious and I'll be making it again in a few days. I'll try using squash next time around. And tomatoes instead of avocado. Great recipe. 🤤🤤