Zoodles with Avocado Pesto

Zoodles and avocado pesto

Try fresh zucchini noodles tossed in a creamy dairy-free avocado pesto for a delicious dinner this week. Dairy-free, gluten-free and vegan!
Print Recipe


  • 2 ripe avocados
  • 1 cup basil
  • 6 zucchini
  • 3 garlic cloves
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1/4 cup pine nuts
  • Salt and pepper to taste


  1. Spiralize the zucchini to create "zoodles" and set aside on paper towels so any excess water is soaked up.
  2. In a food processor, add avocados, basil, garlic, pine nuts, lemon juice and salt until finely chopped.
  3. With the motor still running, add olive oil in a slow stream until emulsified and creamy.
  4. Drizzle olive oil in a large sillet over medium-high heat and add zoodles. Cook the zoodles for 1-2 minutes until tender.
  5. Add the zoodles to a large bowl and toss with the avocado pesto. Season with salt and pepper. Serve and enjoy!