Zucchini Pasta with Avocado Pesto

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3 - 4 servings


  • 3 large zucchini (spiralized)

  • 1 teaspoon olive oil

  • 2 avocados

  • 1 cup (25 g) fresh basil leaves, plucked off stems

  • 1 garlic, minced

  • 1 teaspoon pine nuts

  • 4 teaspoon fresh lemon juice

  • 1 teaspoon vegetable oil to cook

  • Salt, pepper


Once the zucchini is spiralized, put it on paper towels to soak up the excess water.

The avocado paste: In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt and pulse until finely chopped. 

Then, add the olive oil and blend until it has a creamy consistency.

In a pan, put a little olive oil and add the zucchini. Cook for about 1 to 2 minutes until tender. 

Add zucchini noodles to a large bowl and add the avocado pesto. You can season it with salt and pepper and a little parmesan.


I like to use walnuts instead of pine nuts sometimes. You should always play around with the recipe and enjoy it.

Buy your products fresh; organic makes it even better; and COOK WITH LOVE!!!