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Fresh Zucchini Noodles with Creamy Avocado Pesto

zucchini noodles with avocado pesto - featured image

A quick and easy keto-friendly dish featuring fresh zucchini noodles tossed in a creamy avocado pesto with fresh basil and lemon juice. Perfect for a light lunch or dinner that is both satisfying and low-carb.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into noodles
  • 1 large ripe avocado, peeled and pitted
  • 1 cup packed fresh basil leaves
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse the zucchinis and trim off the ends. Use a spiralizer to create medium-thick noodles. Place noodles in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
  2. In a food processor or blender, combine avocado, basil leaves, minced garlic, lemon juice, olive oil, and Parmesan cheese if using. Blend until smooth and creamy. Add water or more lemon juice if needed to adjust consistency. Season with salt, black pepper, and red pepper flakes.
  3. Transfer zucchini noodles to a large mixing bowl. Pour avocado pesto over noodles and gently toss until evenly coated, being careful not to break the noodles.
  4. Serve immediately, garnished with extra basil leaves or Parmesan if desired. Optionally, warm noodles in a pan for 1-2 minutes before serving to slightly heat.

Notes

Salting zucchini noodles and letting them sit draws out excess water to prevent watery sauce. Use ripe avocados for creamy pesto. Serve immediately or keep noodles and pesto separate until ready to eat. For warming, toss noodles in a warm pan for 1-2 minutes but avoid overcooking to maintain texture. Parmesan can be substituted with nutritional yeast for a vegan version.

Nutrition

Keywords: zucchini noodles, avocado pesto, keto recipe, low carb, gluten free, dairy free option, healthy, quick meal