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Recipe: Zucchini Pasta with Creamy Avocado Pesto

Get ready for a flavor explosion! These zucchini noodles are bathed in a luxuriously creamy pesto bursting with fresh basil and avocado. Low-carb and gluten-free never tasted so good!

See the recipe, originally from, below:

Prep: 10 minutes

Cook: 5 minutes

Total: 15 minutes

Serves: 2


  • 1 avocado ripe

  • 1/2 cup fresh basil leaves

  • 1 Tbsp lemon juice 15ml

  • 2 Tbsp extra virgin olive oil 30 mL

  • Water as needed

  • Salt and pepper to taste

  • 2-3 zucchinis spiralized or cut into ¼ inch wide strips


  1. Pesto: In a food processor or blender, combine avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.

  2. Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.

  3. Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).

Zucchini Pasta Recipe



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