Creamy Avocado Pesto Zucchini Noodles
Rich, dairy-free avocado pesto coats tender zucchini noodles in this 20-minute weeknight dinner. The salt-and-rest trick ensures perfectly al dente zoodles every time.
Equipment
- Spiralizer or Julienne Peeler
- Food processor or high-speed blender
- Large Skillet or Saute Pan
- Paper towels or a clean kitchen towel
- Colander
Ingredients
- 4 medium zucchini
- 1 large ripe avocado
- 1 cup fresh basil, packed
- 1/4 cup pine nuts, toasted
- 1 small clove garlic
- 2 tablespoons lemon juice, fresh
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- Salt
- Black pepper
Instructions
- Spiralize and salt: Spiralize the zucchini into noodles. Place them in a colander set over a bowl. Sprinkle with 1/2 teaspoon of salt and toss gently. Let sit for 10 minutes. This draws out the liquid.
- Blot the noodles: After 10 minutes, you'll see beads of moisture on the noodles. Gently press them with a paper towel or a clean kitchen towel to absorb the liquid. Don't squeeze them dry — just blot them so they're not dripping.
- Make the avocado pesto: While the zucchini rests, combine the avocado, basil, toasted pine nuts, garlic, lemon juice, olive oil, red pepper flakes, 1/4 teaspoon salt, and a few grinds of black pepper in a food processor. Pulse until smooth, scraping down the sides as needed. Taste and adjust salt or lemon.
- Warm the noodles: Heat a large skillet over medium-high heat. Add a drizzle of olive oil (about 1 teaspoon). Add the blotted zucchini noodles and sauté for 2-3 minutes, tossing gently with tongs, just until warmed through and slightly tender but still al dente.
- Dress and serve: Remove the skillet from the heat. Add the avocado pesto and toss gently with tongs until every strand is coated. Serve immediately, garnished with extra basil, a sprinkle of pine nuts, and a pinch of red pepper flakes.
Notes
Important tips: Don't skip the salt-and-rest step - it prevents soggy noodles. Sauté only 2-3 minutes. The avocado pesto can be made 1 day ahead; press plastic wrap on surface to prevent browning. Zucchini noodles are best eaten fresh; leftovers can be reheated in a dry skillet.