Zucchini Noodles with Creamy Avocado Pesto


Vegan, Gluten free, Paleo


  • 2 Avocados, ripeCapture
  • 1 cup Basil, fresh leaves
  • 3 cloves Garlic
  • 2 Zucchini, large


  • 2 tbsp Lemon juice

Baking & Spices

  • 1 Black pepper, Cracked
  • 1/2 tsp Sea salt

Oils & Vinegars

  • 5 tbsp Olive oil

Nuts & Seeds

  • 1/4 cup Pine nuts
    1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
    2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
    3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
    4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!


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