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–+ servings
Melany

Creamy Avocado Pesto Zucchini Noodles Recipe is delicious!

 

These raw zucchini noodles tossed in a creamy avocado basil pesto are a refreshing, nutritious, and flavor-packed dish perfect for warm weather. Ready in just 10 minutes, it’s a vibrant, plant-based bowl that delivers big on taste and texture with minimal effort.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 to 3 servings
Course: Main Dish
Cuisine: Vegan / Raw
Ingredients Method Notes

Ingredients
  

  • 3 to 4 medium zucchinis spiralized2 ripe avocados2 cups fresh basil leaves3 to 4 garlic clovesJuice of 1 lemon¼ cup hemp seeds or pine nutsSea salt, to tasteRed pepper flakes, to tasteOptional: Extra hemp seeds or nutritional yeast for topping

Method
 

  1. Spiralize the zucchinis and cut them into manageable lengths. Place in a large bowl.
  2. In a food processor or high-speed blender, combine avocados, basil, garlic, lemon juice, hemp seeds or pine nuts, sea salt, and red pepper flakes. Blend until smooth and creamy.
  3. Pour the avocado pesto over the zucchini noodles. Toss until well coated.
  4.  
  5. Garnish with extra hemp seeds or nutritional yeast, if desired, and serve immediately.

Notes

For best results, use ripe avocados and fresh basil. You can store leftovers in an airtight container in the fridge for up to 1 day—drain any excess liquid and re-toss before serving. This dish is naturally vegan, gluten-free, and raw. Add cherry tomatoes or arugula for more color and variety.

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