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Zucchini Noodles with Avocado Pesto
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(49 rated)
Prep time:

It's healthy and light yet filling and it's super simple to make. It's a go-to dinner for me!

Technique tip: I prefer using a spiralizer to make the zucchini noodles. You can also use a vegetable peeler to cut them into wide, thin noodles.

Swap Option: Use soba noodles instead of zucchini noodles.


    • 1/2 cup basil leaves, packed
    • 1 avocado, pitted, peeled and cubed
    • 1/4 cup almonds
    • 1 tablespoon nutritional yeast
    • 3 tablespoons olive oil
    • 2 teaspoons fresh lemon juice
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon kosher salt
    • 3 zucchinis, spiralized or peeled into ribbons


Combine the basil, avocado, almonds, nutritional yeast, olive oil, lemon juice, red pepper flakes and salt in a food processor.

Process until the mixture is fully incorporated and reaches your preferred pesto consistency.

Place the zucchini noodles in a bowl and pour the pesto over them. Toss to coat and serve.