Save The first time I made zucchini noodles, my husband looked at me like I had completely lost my mind, sitting there with this strange green contraption and turning a summer squash into endless curly ribbons. But then he tasted that first bite of creamy avocado pesto coating the tender vegetables, and suddenly all the spiralizer skepticism vanished into thin air. Now it is one of those weeknight dinners I turn to when I want something that feels indulgent but keeps me light on my feet.
Last summer my sister came over for lunch looking completely defeated after a brutal week at work. I plated these bright green noodles with those ruby red cherry tomatoes scattered across the top like little jewels. She took one bite and actually closed her eyes for a second, just breathing, and told me this was exactly what she needed—something fresh and alive and uncomplicated.
Ingredients
- 2 medium zucchini: Look for firm vegetables without soft spots, as these will hold their spiral shape better when cooked
- 1/2 tablespoon olive oil: Just enough to lightly sauté the zoodles and keep them from sticking
- Pinch of salt: Enhances the natural sweetness of the zucchini as it cooks
- 1 ripe avocado: The creaminess engine of this sauce—give it a gentle squeeze to check for perfect yield
- 1 cup fresh basil leaves: Pack them down tightly because this is where all that bright Italian flavor lives
- 2 tablespoons pine nuts: Toast them quickly in a dry pan first if you want deeper flavor
- 1 clove garlic: Use fresh here, not jarred, as it makes a noticeable difference in raw sauces
- 2 tablespoons lemon juice: This bright acid keeps the avocado vibrant and prevents browning
- 2 tablespoons grated Parmesan cheese: Adds that salty umami depth that makes everything taste complete
- 2 tablespoons olive oil: Helps the pesto become silky rather than sticky or thick
- 1/4 teaspoon salt and 1/8 teaspoon black pepper: Season boldly here since the vegetables are mild
- 1 cup cherry tomatoes: Their burst of juice contrasts beautifully with the rich creamy sauce
Instructions
- Spiralize your zucchini:
- Set up your spiralizer and push each zucchini through, creating long noodles that curl and twist like pasta
- Lightly sauté the zoodles:
- Heat olive oil in a large skillet over medium heat, add zoodles with a pinch of salt, and cook for 2–3 minutes until just tender but still holding their shape
- Blend the creamy pesto:
- Combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, olive oil, salt, and pepper in a food processor, blending until completely smooth and scraping down the sides as needed
- Coat the warm noodles:
- Transfer the warm zoodles to a large bowl and pour the avocado pesto over them, tossing gently until every strand is dressed in green
- Add the finishing touches:
- Scatter halved cherry tomatoes across the top and tuck in fresh basil leaves wherever you see a bare spot
- Serve immediately:
- Plate the noodles while still slightly warm and finish with an extra grind of black pepper right at the table
Save This recipe became my go-to during a month when I was trying to eat more vegetables but still wanted dinner to feel like a treat. There is something so satisfying about twirling those bright green noodles on your fork and feeling completely nourished without the heavy post-pasta slump that usually follows a big Italian meal.
Making It Your Own
The beauty of this dish is how easily it adapts to whatever you have on hand or whatever mood you are in. Sometimes I add baby spinach to the pesto for extra nutrition, or swap in walnuts when pine nuts feel like too much of a splurge.
Protein Additions
While this stands perfectly on its own as a light dinner, I have found that adding protein transforms it into something that keeps me full for hours. Grilled shrimp work beautifully, and chickpeas make it hearty enough for cooler weather.
Serving Secrets
When I am serving this to guests, I put everything out family style and let everyone add their own toppings. The cherry tomatoes look stunning scattered across the bright green pesto, and people love customizing their final grind of pepper and sprinkle of cheese.
- Reserve a few whole basil leaves to place on top for that restaurant style finish
- Have extra lemon wedges at the table for guests who love an extra pop of acid
- This actually works as a cold salad the next day, though the zucchini will soften considerably
Save Sometimes the simplest dinners end up being the ones we remember most fondly.
Recipe FAQs
- → Can I make the avocado pesto ahead of time?
The pesto can be prepared up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. The lemon juice helps preserve the vibrant green color naturally.
- → How do I prevent zucchini noodles from becoming watery?
Avoid overcooking the zoodles—a quick 2-3 minute sauté keeps them tender-crisp. You can also lightly salt the spiralized zucchini and let it drain for 10 minutes before cooking to remove excess moisture.
- → What can I use instead of pine nuts?
Walnuts, cashews, or even sunflower seeds work beautifully as substitutes. Each brings a slightly different flavor profile while maintaining that signature nutty richness and creamy texture when blended.
- → Is this suitable for meal prep?
Yes, though it's best enjoyed fresh. For meal prep, store the components separately: cooled zoodles, pesto, and tomatoes in airtight containers. Toss together just before serving for optimal texture and freshness.
- → How can I add more protein?
Grilled chicken breast, sautéed shrimp, or chickpeas make excellent protein additions. A dollop of cottage cheese or hemp seeds sprinkled on top also boosts protein while complementing the creamy avocado flavors.
- → Can I serve this cold?
Absolutely! This works wonderfully as a chilled salad, especially during warmer months. The flavors meld beautifully when refrigerated for an hour before serving. Just add the tomatoes right before eating to maintain their crisp texture.