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Avocado Pesto with Zucchini Noodles and 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. 
Course Main Course, Side Dish
Cuisine Italian
Keyword avocado pesto, low-carb pesto zoodles, pesto zoodles
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
Calories 527kcal
Author Lauren


Avocado Pesto

  • ¼ cup pine nuts toasted
  • 2 cloves garlic
  • 2 cup fresh basil leaves packed
  • 1 teaspoon lemon juice
  • ½ cup parmesan cheese fresh grated
  • ¼ teaspoon salt
  • 3 to 4 tablespoon water
  • ½ avocado pit removed and cubed

Avocado Pesto Zucchini Noodles with Blistered Tomatoes

  • 2 medium zucchini spiralized on spaghetti setting
  • 1 pint cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 cup Avocado Pesto
  • ¼ cup white wine


Avocado Pesto

  • Spread pine nuts in an even layer on a baking sheet.  Bake at 375°F for 3 to 5 minutes until fragrant and toasted.
  • In a food processor, add toasted pine nuts and garlic.  Pulse until well blended and chopped into tiny pieces.
  • Add basil.  Pulse 3 to four times to pulverize the leaves then run food processor until basil, nuts and garlic become a paste.
  • Add parmesan cheese, lemon juice, salt and cubed avocado.  With food processor running, allow the above ingredient to incorporate (about 10 seconds) then slowly add water 1 tablespoon at a time until pesto is smooth, creamy, and rotates easily around the food processor.

Avocado Pesto Zucchini Noodles with Blistered Tomatoes

  • Lightly toss cherry tomatoes with olive oil and spread on a sheet pan.  Sprinkle with salt.   Broil for 10 to 13 minutes until skin is cracked.
  • Using a spiralizer tool of choice, spiralize zucchini and set aside.
  • In a large sauté pan add avocado pesto and soften over medium high heat, about 1 minute.  
  • Add white wine and zucchini noodles to the pan.  White wine will help liquify pesto so the noodles are evenly coated.  Using tongs, toss the zucchini noodles with the pesto, cooking for 4 to 5 minutes until white wine evaporates.
  • Plate pesto noodles in desired serving dish(es) and top with blistered tomatoes.


  • Makes 1 cup of avocado pesto.  
  • Will keep for 2 days in a air tight container, though top layer may brown.
  • Romano cheese is recommended for garnish for it's salty flavor!


Calories: 527kcal | Carbohydrates: 25g | Protein: 18g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 741mg | Potassium: 1502mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3089IU | Vitamin C: 100mg | Calcium: 414mg | Iron: 5mg