Pin it I discovered avocado pesto zoodles during a scorching summer when turning on the oven felt like punishment. The coolness of the avocado against the lightness of the zucchini created this vibrant green dish that literally brightened my kitchen counter. What started as a desperate attempt to use up some overripe avocados turned into a weeknight staple that's followed me through three apartments and countless dinner parties.
Last spring when my sister visited with her gluten-sensitive family, I panicked about what to serve until remembering these zoodles. We ended up in the kitchen together, spiralizing a small mountain of zucchini while catching up on life. The kids nicknamed it green spaghetti and asked to help turn the spiralizer handles, creating impossibly long zucchini ribbons that made everyone laugh as they dangled toward the floor.
Ingredients
- Zucchini: Look for firm, medium-sized zucchini as the really large ones tend to be watery and seedy at the center.
- Avocado: The backbone of the creamy sauce, choose ones that yield slightly to gentle pressure for that perfect buttery texture.
- Fresh Basil: I discovered that warm-weather basil has the brightest flavor, so I always grab bunches from the farmers market when possible.
- Pine Nuts: These add a subtle richness that elevates the whole dish, but walnuts work beautifully when my budget needs a break.
- Cherry Tomatoes: Their pop of acidity and color creates the perfect contrast against the creamy green sauce.
Instructions
- Create Your Zoodles:
- Spiralize those zucchini with confidence, creating long, curly strands that will hold the sauce beautifully. If you dont have a spiralizer, a vegetable peeler works too, making wide ribbons instead of curls.
- Quick Sauté:
- Heat that skillet just until it smokes slightly before adding your olive oil and zoodles. The brief cooking time is crucial, just until they soften but still maintain a pleasant bite.
- Blend The Green Goodness:
- Toss everything for the pesto into your food processor and let it whirl until smooth, stopping to scrape down the sides. The texture should be velvety but substantial enough to cling to your zoodles.
- Gentle Tossing:
- Use tongs to coat the zoodles evenly with pesto, lifting and turning them carefully. The warm zoodles will slightly melt the sauce, creating this gorgeous glossy coating.
- Final Flourish:
- Scatter those halved cherry tomatoes across the top like little jewels. Their juices will mingle with the pesto as you eat, creating little pockets of bright flavor.
Pin it One evening, I served this to friends who dropped by unexpectedly, throwing in leftover rotisserie chicken for protein. We ended up eating cross-legged on the living room floor, twirling zoodles around our forks and laughing about how something so simple could taste so complete. One friend asked for the recipe three separate times before the night was over, claiming it was the first time she actually enjoyed a vegetable-based pasta alternative.
Protein Additions
Ive experimented with countless protein additions over the years, finding that pan-seared shrimp with a touch of lemon zest makes this dish feel restaurant-worthy. For vegetarian options, roasted chickpeas provide a satisfying crunch that contrasts beautifully with the soft zoodles. My personal favorite might be adding soft-boiled eggs, letting the jammy yolks create an even richer sauce when broken into the warm zoodles.
Make-Ahead Strategies
While the complete dish doesnt store well, you can prepare components in advance to make dinnertime assembly lightning fast. The zucchini can be spiralized up to two days ahead and stored between paper towels in a sealed container. For the sauce, prepare everything except the avocado, then blend in the fresh avocado right before serving to prevent that unfortunate browning that happens when avocados meet air.
Serving Suggestions
The temperature at which you serve this dish completely transforms the experience, making it incredibly versatile across seasons. In summer, I often chill the zoodles before tossing with room temperature pesto for a refreshing salad-like meal that requires minimal cooking. During cooler months, serving the dish warm with a side of crusty bread for sauce-mopping creates a cozy, satisfying dinner that still feels light.
- For a complete dinner party menu, start with a simple bruschetta and follow the zoodles with a light berry dessert.
- A crisp Sauvignon Blanc or sparkling water with cucumber slices complements the fresh flavors perfectly.
- Leftover pesto can be spread on toast the next morning and topped with an egg for a quick breakfast.
Pin it This dish reminds me that sometimes the simplest combinations create the most memorable meals. Whether youre making it for yourself on a busy weeknight or sharing with friends on a lazy weekend, these avocado pesto zoodles offer nourishment that feels both virtuous and indulgent at once.
Recipe FAQs
- → Can I make the avocado pesto ahead of time?
Yes, you can prepare the pesto up to 2 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Toss with warm zoodles just before serving.
- → What's the best way to spiralize zucchini?
Use a handheld or countertop spiralizer for consistent noodles. Pat zucchini dry before spiralizing to reduce excess moisture. If you don't have a spiralizer, use a julienne peeler or mandoline as alternatives.
- → How do I prevent the zoodles from becoming watery?
Spiralize zucchini shortly before cooking and pat dry with paper towels. Sauté for only 2-3 minutes until just tender but still crisp. Avoid overcooking, which releases excess water. Serve immediately after tossing with pesto.
- → What can I substitute for pine nuts?
Walnuts, almonds, or cashews work well as substitutes. For nut allergies, use sunflower seeds or pumpkin seeds for a similar texture and richness in the pesto.
- → Is this dish suitable for meal prep?
Store the zoodles and pesto separately in airtight containers for up to 3 days. Combine and top with fresh tomatoes and basil just before eating to maintain texture and flavor. Keep cherry tomatoes separate until serving.
- → How can I make this vegan?
Replace Parmesan cheese with nutritional yeast in the pesto for a cheesy flavor without dairy. Use vegan olive oil and ensure all other ingredients are plant-based. The dish remains naturally vegan-friendly with these simple swaps.