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zucchini noodles with avocado pesto 331766473 q1

Creamy Dairy Free Zucchini Noodles with Avocado Pesto

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Whip up this easy zucchini noodles with avocado pesto recipe in under 20 minutes! A creamy, healthy, and flavorful low-carb meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium zucchini
Avocado Sauce:
  • 1 large avocado
  • ½ cup cilantro
  • 1-2 cloves garlic
  • ½ jalapeno
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil optional
  • salt and black pepper to taste
  • water as needed
Toppings (optional)
  • cherry tomatoes
  • almonds or sun flower seeds

Method
 

  1. Trim the ends of the zucchini and use a spiralizer to create zucchini noodles.
  2. Combine all avocado sauce ingredients in a food processor or blender and process on high until smooth, adding water as needed to reach the desired consistency.
  3. Pour the avocado sauce over the raw zucchini noodles and toss to coat, then adjust the seasoning to taste.
  4. Top with grape tomatoes, sunflower seeds or almonds, and parmesan if desired, then serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 14gProtein: 4gFat: 42gSaturated Fat: 6gSodium: 26mgFiber: 8gSugar: 5g

Notes

Variations

  • You can also add 2 tablespoons of greek yogurt while making sauce.
  • To make it more healthy, try adding vegetables such as steamed broccoli, edamame, and grape tomatoes to this dish.
  • You can use garlic powder instead of fresh garlic.
 
Can I make this pasta Ahead?
Zucchini noodles and avocado sauce can be prepared in advance and stored in the refrigerator in airtight containers until ready to use.
Leftover Avocado Sauce?
You can store the sauce in an airtight container and use it within 2-3 days.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.