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Main Course • Italian

Avocado Pesto Zucchini Noodles with Blistered Tomatoes Recipe

Fresh basil pesto gets a face lift with healthy avocado and zucchini noodles while blistered tomatoes add the perfect 'pop!' of acidity.

4.5 from 139 votes
30 mins
Total Time
2
servings
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Avocado Pesto Zucchini Noodles with Blistered Tomatoes

How to Make the Best Avocado Pesto Zucchini Noodles with Blistered Tomatoes

Avocado pesto is a brilliant twist on the classic Italian sauce, bringing a creamy richness that elevates simple zucchini noodles into something truly special. The beauty of this dish lies in its simplicity—fresh basil, toasted pine nuts, and buttery avocado combine to create a sauce that’s both light and satisfying.

Blistered cherry tomatoes add bursts of sweet acidity and concentrated umami flavor that perfectly balance the creamy pesto. The slight char from the pan brings out the tomatoes’ natural sweetness, while a splash of white wine deglazes the skillet and adds depth to the finished dish.

This low-carb main course comes together in just 30 minutes, making it perfect for a quick weeknight dinner or an impressive dish to serve guests. It’s naturally vegetarian, gluten-free, and packed with nutrients—proof that healthy eating doesn’t require sacrifice when the flavors are this good.

Avocado Pesto Zucchini Noodles with Blistered Tomatoes

Avocado Pesto Zucchini Noodles with Blistered Tomatoes

Fresh basil pesto gets a face lift with healthy avocado and zucchini noodles while blistered tomatoes add the perfect 'pop!' of acidity.

4.5 from 139 votes
CourseMain Course
CuisineItalian
Keywordavocado pesto, low-carb pesto zoodles, pesto zoodles
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings2 servings
Calories527kcal
AuthorRare Ivy
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Ingredients

Avocado Pesto

Zucchini Noodles with Blistered Tomatoes

Instructions

Avocado Pesto

  1. Combine pine nuts, garlic, and basil leaves in a food processor.
  2. Pulse until coarsely chopped.
  3. Add lemon juice, parmesan cheese, salt, and avocado.
  4. Process until well combined, adding water as needed to reach desired consistency.

Zucchini Noodles with Blistered Tomatoes

  1. Heat extra virgin olive oil in a large skillet over medium-high heat.
  2. Add cherry tomatoes and cook until blistered and softened, about 5-7 minutes.
  3. Add white wine and stir to deglaze the pan, cooking for 1-2 minutes.
  4. Add spiralized zucchini noodles and toss gently to combine.
  5. Cook for 2-3 minutes until zucchini is tender but still has a slight bite.
  6. Stir in 1 cup of Avocado Pesto and toss until well coated.
  7. Divide between serving bowls and serve immediately.

Notes

  • Make the Avocado Pesto just before serving to prevent browning.
  • You can prepare the pesto ingredients in advance and assemble when ready to cook.
  • For a crunchier texture, reduce the cooking time for the zucchini noodles.
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