If you’re craving something vibrant, nourishing, and unbelievably fast to throw together, Raw Avocado Pesto Zucchini Noodles are your new best friend. This is the ultimate light meal—zucchini spirals coated in a dreamy basil-avocado sauce for a dish that’s ready in mere minutes. It’s refreshingly simple yet far from boring, with every bite bursting with fresh, creamy, and zesty flavors!
Why You’ll Love This Recipe
- Fresh & Flavorful: Each forkful of Raw Avocado Pesto Zucchini Noodles offers a vibrant, herbaceous taste with a creamy twist of avocado.
- Ridiculously Quick: From spiralizing to tossing, the whole dish comes together in about five minutes—seriously perfect for busy nights or lazy lunches.
- Naturally Nourishing: Packed with veggies, healthy fats, and protein from seeds or nuts, this meal leaves you feeling light, satisfied, and energized.
- Customizable for All: It’s easy to adapt for various diets, allergies, or pantry stock—make it nut-free, add toppings, or swap herbs to your heart’s content!
Ingredients You’ll Need
Everything you need for Raw Avocado Pesto Zucchini Noodles is super fresh, delightfully simple, and chosen for both flavor and texture. With just a handful of real food ingredients, every one of them contributes something special to the final dish.
- Zucchini (3–4 medium): These are spiralized into noodles for a fresh, crisp foundation—choose firm, blemish-free zucchinis for the best texture.
- Avocados (2): Ripe, creamy avocados form the luscious, rich base for your pesto—make sure they’re soft but not mushy.
- Fresh Basil (2 cups): The soul of your pesto—vivid green leaves infuse everything with herbaceous, summery flavor.
- Garlic (3–4 cloves): A punchy hit of garlicky goodness adds warmth and depth that makes the pesto shine.
- Lemon Juice (from 1 lemon): Adds zing and brightness, balancing the richness of avocado and cutting through the pesto’s creaminess.
- Hemp Seeds or Pine Nuts (1/4 cup): These bring a nutty, buttery note and a pop of plant-based protein—use whichever suits your taste and pantry.
- Sea Salt + Red Pepper Flakes: Season to taste—just a pinch of each brings the whole dish together and adds optional heat.
Variations
This is one of those joyful recipes that invites you to get creative—Raw Avocado Pesto Zucchini Noodles are so adaptable! Whether you’re working with what’s on hand or changing things up to suit your taste, here are a few ways to make this dish your own.
- Nut-Free Pesto: Skip the pine nuts and use all hemp seeds for a completely nut-free version that’s still rich and creamy.
- Extra Green Goodness: Throw in a handful of baby spinach or arugula with the basil for an even greener, more nutrient-packed pesto.
- Cheesy Twist: Sprinkle in some nutritional yeast for a delicious, dairy-free, cheesy flavor that takes the sauce to the next level.
- Spiralize Something New: Swap zucchini for cucumber, carrot, or yellow squash to switch up the color and crunch.
How to Make Raw Avocado Pesto Zucchini Noodles
Step 1: Spiralize the Zucchini
Start by spiralizing your zucchinis using a spiralizer or julienne peeler. Once you have beautiful noodles, break or cut them into manageable strands—this makes them easier (and less messy) to twirl and eat. Place the prepared “zoodles” in a large mixing bowl and set aside.
Step 2: Make the Avocado Pesto
Add the avocados, fresh basil, garlic, lemon juice, hemp seeds or pine nuts, plus a good pinch of sea salt and red pepper flakes to your food processor. Blend on high until everything is silky-smooth, pausing to scrape down the sides as needed. You’re looking for a creamy, spoonable pesto with no big chunks—taste and adjust seasoning if needed.
Step 3: Toss and Serve
Pour the luscious avocado pesto all over your zucchini noodles and toss everything gently to coat every strand in that vibrant green sauce. Serve Raw Avocado Pesto Zucchini Noodles straight away, topped with extra hemp seeds, red pepper flakes, or nutritional yeast for an extra burst of flavor.
Pro Tips for Making Raw Avocado Pesto Zucchini Noodles
- Choose Firm Zucchini: Firmer zucchinis spiralize beautifully and won’t release too much liquid, so your “noodles” stay crisp, not soggy.
- Ripe Avocados Are Key: The creaminess of the pesto relies on ripe, buttery avocados—if they feel soft with a gentle squeeze, they’re perfect.
- Don’t Overblend the Pesto: For the best texture, blend just until creamy—running your processor for too long can make the basil bitter.
- Serve Immediately: For the brightest color and best texture, toss and eat the noodles right after making; the avocados may oxidize if left sitting out.
How to Serve Raw Avocado Pesto Zucchini Noodles
Garnishes
Don’t skimp on the toppings! Try an extra sprinkle of hemp seeds, a dusting of nutritional yeast for cheesy depth, or a few extra basil leaves for intense aromatic freshness. Even a drizzle of good olive oil or a scatter of toasted pine nuts adds beautiful crunch and richness.
Side Dishes
Raw Avocado Pesto Zucchini Noodles pair delightfully with simple sides—think crusty bread (if you’re not gluten-free!), a big Italian-style salad, marinated chickpeas, or juicy cherry tomatoes. For more protein, serve alongside grilled tofu or rotisserie chicken.
Creative Ways to Present
Dress up your noodles by twirling them into nests on the plate, serving in chilled bowls for a summer lunch, or piling high and topping with microgreens and edible flowers for show-stopping color. For parties, make small “zoodle cups” in mini glasses—a green-hued crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you have extra Raw Avocado Pesto Zucchini Noodles, transfer them to an airtight container and refrigerate; they’ll stay fresh and tasty for up to a day. The pesto may darken due to the avocado, but the flavor remains delicious.
Freezing
Freezing isn’t recommended for assembled noodles, as zucchini can lose its texture and avocado pesto may turn watery when thawed. For best results, freeze only the pesto by itself and spiralize fresh zucchini right before serving.
Reheating
Raw Avocado Pesto Zucchini Noodles are meant to be enjoyed cold or at room temperature for maximum freshness. If you prefer a warmer dish, gently toss the noodles and sauce in a pan over low heat for a minute—just until barely warmed, not cooked.
FAQs
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Can I make Raw Avocado Pesto Zucchini Noodles ahead of time?
The noodles are at their crisp, refreshing best when served right away, but you can spiralize the zucchini and store in the fridge for up to a day. Make the pesto just before serving for the brightest color and flavor.
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How do I keep the avocado pesto from turning brown?
Lemon juice helps slow oxidation, but avocado naturally darkens over time. Keep everything well-covered in the fridge and, if possible, store the pesto separately from the noodles until ready to use.
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Do I need a spiralizer, or is there another way to make zucchini noodles?
A spiralizer makes quick work of creating noodles, but a julienne peeler or even a standard vegetable peeler (for wide “ribbons”) work just as well in a pinch!
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Can I use a different herb if I don’t have basil?
Absolutely. Swap basil for parsley, cilantro, or a blend of fresh greens—each variation gives the pesto a unique twist and keeps your Raw Avocado Pesto Zucchini Noodles exciting.
Final Thoughts
Truly, Raw Avocado Pesto Zucchini Noodles are a game changer for quick, nutritious, and flavor-packed meals. Give them a whirl next time you’re craving something bright and fresh—you might be surprised just how satisfying and fun a raw, veggie-packed dish can be!
Print
Raw Avocado Pesto Zucchini Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Blending, Tossing
- Cuisine: American
- Diet: Vegetarian
Description
This Raw Avocado Pesto Zucchini Noodles recipe is a delicious and healthy alternative to traditional pasta. Creamy avocado pesto coats fresh zucchini noodles for a refreshing and nutrient-packed meal.
Ingredients
Zucchini Noodles:
- 3 – 4 medium zucchinis
Avocado Pesto:
- 2 avocados
- 2 cups fresh basil
- 3 – 4 cloves garlic
- Juice of 1 lemon
- 1/4 cup hemp seeds or pine nuts
- Sea salt + red pepper flakes to taste
Instructions
- Spiralize the zucchinis: Spiralize the zucchinis and cut the noodles into smaller strands. Place in a large bowl.
- Make the Avocado Pesto: In a food processor, blend avocados, basil, garlic, lemon juice, hemp seeds or pine nuts, salt, and red pepper flakes until smooth and creamy.
- Combine: Pour the avocado pesto over the zucchini noodles and toss to coat evenly.
- Serve: Enjoy immediately, or refrigerate until ready to serve. Sprinkle with additional hemp seeds or nutritional yeast before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to a day.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 11g
- Protein: 6g
- Cholesterol: 0mg
