Looking for a fresh, keto-friendly, vegan meal that’s quick and bursting with flavor? These zucchini noodles in avocado pesto sauce will satisfy your cravings in a healthy, low-carb way. Creamy avocado blends beautifully with fresh basil, while spiralized zucchini brings a refreshing, light twist to traditional pasta. Ready in minutes and full of nutrients, this dish is perfect for low-carb lunch, low-carb dinner, or a speedy vegan snack.
Ingredients:
- 3 medium zucchinis, spiralized (for the “noodles”)
- 1 ripe avocado (for creamy richness)
- 1 cup fresh basil leaves (packed with vibrant flavor)
- 1/4 cup of pine nuts (or swap for walnuts for a unique flavor).
- 1 clove garlic (for a punch of flavor)
- 2 tablespoons lemon juice (for brightness)
- 1/4 cup olive oil (to smooth out the pesto)
- Salt and pepper to taste
- Cherry tomatoes, halved (optional, for a burst of color and sweetness)
- Nutritional yeast (optional, for a cheesy flavor boost)
Instructions:
- Prepare the zucchini noodles. Using a spiralizer, turn the zucchinis into long, noodle-like strands. If you don’t own a spiralizer, use a vegetable peeler to make thin ribbons. Place the noodles in a large bowl and set them aside.
- Make the avocado pesto. In a food processor, combine the avocado, basil leaves, pine nuts, garlic, lemon juice, and olive oil. Blend until the mixture is smooth and creamy, pausing to scrape down the sides as necessary.
- 4o Season with salt and pepper to taste. Add a little water or more olive oil if you prefer a thinner consistency.
- Toss the noodles in pesto. Add the creamy avocado pesto to the zucchini noodles and toss until the noodles are well coated. Make sure every strand is covered with that lush, green sauce!
- Garnish and serve. For a pop of color, toss in some halved cherry tomatoes. Sprinkle with nutritional yeast if you want a cheesy, umami kick. Serve immediately for the freshest flavor, and enjoy a guilt-free, satisfying meal.
Time-Saving Tips:
- Make ahead. You can prepare the avocado pesto ahead of time and store it in the fridge for up to 2 days. Just toss it with the zucchini noodles when you’re ready to eat.
- Meal prep option. Spiralize extra zucchini and store in an airtight container. This way, you can whip up this dish even faster when hunger strikes!
Serving Suggestions
Zucchini Noodles in Avocado Pesto sauce is a versatile and delicious dish that can be served in various ways to suit your preferences:
- As a Main Course: Enjoy this as a light, refreshing meal perfect for vegan lunch or vegan dinner. Pair it with a side salad or some roasted vegetables for a complete plate.
- With Protein Additions: Add a serving of grilled chicken, shrimp, or tofu on top for a more filling, protein-packed option. These flavors blend perfectly with the creamy avocado pesto.
- As a Side Dish: Serve this alongside baked salmon, roasted turkey, or your favorite plant-based protein for a vibrant, healthy accompaniment.
- Topped with Extras: Sprinkle the dish with toasted pine nuts, sesame seeds, or a handful of arugula for an extra layer of texture and flavor.
Why You’ll Love These Zucchini Noodles in Avocado Pesto sauce :
- Nutrient-packed. Zucchini is low-carb and high in fiber, while avocado adds healthy fats, making this dish a nutritional powerhouse.
- Quick and easy. From start to finish, this recipe takes under 15 minutes. Ideal for busy days when you crave something healthy but are short on time.
- Super versatile. Swap the basil for spinach, add roasted veggies, or top with toasted seeds. This dish is easily customizable.
How to Freeze and Store
Storing Leftovers
- Store leftover zucchini noodles in an airtight container in the refrigerator for up to 2 days. Keep the avocado pesto and zucchini noodles separate, as the noodles may release water over time. Toss them together just before serving.
- To prevent the avocado pesto from browning, press a layer of plastic wrap directly onto the surface or drizzle with a little lemon juice before sealing.
Freezing the Pesto
- While zucchini noodles are best made fresh, the avocado pesto can be frozen. Place the pesto in a freezer-safe container, leaving some space at the top, and freeze for up to 2 months. Defrost in the refrigerator overnight and give it a good stir before using.
Quick Reheat Tip
- To slightly warm the noodles (if desired), toss them briefly in a non-stick pan over low heat. Be careful not to overcook to preserve their crunchy texture.
Health Benefits
This dish is packed with flavor and brimming with nutrients that support a healthy lifestyle:
- Rich in Healthy Fats: Avocado and olive oil are excellent sources of monounsaturated fats, promoting heart health and providing lasting energy.
- Low in Carbs: Zucchini noodles are a great alternative to traditional pasta, making this dish perfect for low-carb and keto diets.
- High in Antioxidants: Basil, garlic, and lemon juice are packed with antioxidants that combat inflammation and support immune health.
- Fiber-Packed: Both zucchini and avocado provide a good dose of fiber, aiding digestion and helping you feel fuller longer.
- Vitamin-Rich: Zucchini contributes vitamin C and potassium, while basil adds vitamin K and iron. Together, they support bone health, heart function, and overall vitality.
These zucchini noodles in avocado pesto sauce are light, creamy, and packed with fresh flavors that will make you satisfied. Enjoy this quick meal that hits all the right notes—rich, tangy, and delicious! With its light yet satisfying profile, Zucchini Noodles in Avocado Pesto sauce is a guilt-free dish you’ll want to enjoy again and again. Ideal for enjoying healthy meals without sacrificing flavor!