Zucchini Noodles with Avocado Pesto
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5 from 1 vote

Easy Vegan Zucchini Noodles with Avocado Pesto

These easy vegan zucchini noodles with avocado pesto are just the thing when you're craving something lighter than pasta, yet equally delicious! Enjoy them alone for a light dinner, or pair them with your favorite protein for a nourishing lunch.
Prep Time20 mins
Total Time20 mins
Course: Dinner, Lunch
Cuisine: Mediterranean
Diet: Gluten Free, Paleo, Vegan
Servings: 1 serving
Calories: 250kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

  • 2 zucchini ends cut off, and cut into spiral noodles with a spiralizer¬†or shredded with a grater or food processor
  • 1/2 avocado peeled
  • 1 tablespoon pine nuts plus extra for garnish
  • 1/2 clove garlic
  • Juice from 1/4 of a lemon
  • 1/8 teaspoon sea salt
  • fresh ground black pepper

Instructions

  • Make the zucchini "noodles" using a spiralizer, grater, or food processor with the grater attachment and set aside.
  • Make the pesto in a food processor or blender by combining all the remaining ingredients until well-blended, scraping the sides as needed.
  • Mix the pesto into the zucchini noodles and top with additional pine nuts if desired.

Notes

Raw, vegan, and naturally gluten-free.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 234mg | Fiber: 10g | Sugar: 10g