Pesto-Avocado Zoodles

A serving bowl full of pesto zucchini noodles topped with cherry tomatoes and parmesan cheese.



Total Time:

15 minutes


  • 1 ripe Hass avocado
  • 2 lemons, for juice
  • 1 pint grape (or cherry) tomatoes
  • 4 cloves fresh garlic
  • 1 1/2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup + 2 tablespoons olive oil, divided
  • 1/4 teaspoon crushed red pepper
  • 2 lb zucchini spirals
  • 1/4 cup shredded Parmesan cheese


Peel and pit avocado. Squeeze lemons for juice (3 tablespoons).

Halve tomatoes (if desired). Chop garlic.

Place avocado, basil, lemon juice, pine nuts, salt, and pepper in food processor bowl; pulse until finely chopped. Pour 1/4 cup oil slowly into food processor while running, until pesto is blended and creamy.

Preheat large sauté pan on medium 2–3 minutes. Place remaining 2 tablespoons oil in pan, then add garlic and red pepper; cook 1–2 minutes, stirring occasionally, or until garlic turns golden. Stir in tomatoes; cook 3–4 minutes, stirring occasionally, or until tomatoes wilt.

Remove pan from heat; stir in zucchini spirals and pesto. Toss until thoroughly combined and zucchini spirals soften; top with cheese. Serve.

Nutritional Information

CALORIES (per 1/8 recipe) 190kcal; FAT 17g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 180mg; CARB 8g; FIBER 1g; SUGARS 4g; PROTEIN 4g; VIT A 0%; VIT C 0%; CALC 6%; IRON 8%

Source: Publix Aprons® recipe

Child shaving zucchini spirals into a bowl and Dad chopping cherry tomatoes in a kitchen