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Creamy Pesto Zuchinni Noodles


  • 6 large zucchini, spiralized
  • 1 Tbsp. avocado oil

For the Sauce:

  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 3 cloves garlic
  • ¼ cup pine nuts
  • 2 Tbsp. lemon juice
  • ½ tsp. sea salt
  • 2 Tbsp. olive oil
  • Cracked black pepper, to taste


  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle avocado oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper, serve and enjoy!

Makes: 5 servings

Calories per serving: 210 /Fat: 2 g  / Carbs: 12 g / Sugars: 6 g / Protein: 5 g

Karin AdoniBen-David

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