Zucchini Noodles with Creamy Avocado Pesto Sauce


Zucchini Noodles with Creamy Avocado Pesto Sauce. Gourmet, rich, creamy, deliciousness - and you don't even need to turn on the oven!


Happy Tuesday folks! I cannot believe it is February 3rd! This year has already been full of many fun and exciting adventures, including MOVING in a week. Wee! I love moving (not sarcasm, I really do). I'm weird, whatever. But between working, packing, and the actual moving itself, time can slip away very quickly. 


Little free time can make preparing meals and cooking difficult. However, even it the most hectic of times, we shouldn't sacrifice our nutrition. There are plenty of healthy meals that are so quick and simple to whip up. No excuses! With that being said, I'd like to share this zucchini noodle dish...


This is the easiest gourmet dish you will ever make! It's rich, creamy, delicious, and takes about 4 minutes to throw together. Okay, maybe 5 minutesโ€ฆ It's nutrient dense, raw, wholesome goodness. Enjoy!

Serving Size: 4

What You'll Need:


  • 2 medium-large zucchinis, spiralized
  • 1 cup sweet cherry tomatoes, halved
  • red pepper flakes to taste
  • salt & pepper to taste
  • fresh basil, for garnishing

Avocado Pesto Sauce:

  • 1 medium avocado, pitted
  • 1 cup fresh basil leaves
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • salt & pepper to taste


  1. To prepare the sauce, combine all of the sauce ingredients into a food processor. Process until smooth and well blended. If the sauce is too thick you can add more olive oil. Add more salt and pepper if desired.
  2. In a large bowl, combine zucchini noodles and half of the sauce. Toss until the noodles are well coated. Add tomatoes, fresh basil, and red pepper flakes. Add more sauce as needed. Serve immediately.

*Notes: This dish is still yummy the next day! Though it does get soggy after the second day. 

pastaCortney SeaverComment