Zucchini Noodles with Avocado-Pine Nut Pesto
Nutritional Information
Raw zucchini ribbons tossed in a creamy pesto made from basil, ripe avocado and toasted pine nuts — a dairy-free, whole-food take on Italian pesto that’s low-carb and keto-aligned.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 counts medium zucchinis (spiralized, about 300 g)
- 1 count ripe avocado (about 150 g)
- 3/4 oz pine nuts
- 1 1/8 ozs fresh basil leaves
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- To taste salt and black pepper
Toast pine nuts in a dry skillet until light golden, 1–2 minutes; set aside to cool.
Make pesto by mashing avocado with chopped basil, garlic, lemon juice and half the pine nuts until a chunky sauce forms (use a mortar or fork). Season to taste.
Toss zucchini noodles with the avocado-pine nut pesto. Top with remaining pine nuts and serve immediately.
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