Vegan Zucchini Noodles with Avocado Pesto

This dish is healthy, filling and delicious – perfect for a summer lunch or dinner. Zucchini noodles are tossed with a creamy avocado pesto, sun-dried tomatoes and toasted pine nuts. It’s a simple dish that can be on the table in under 30 minutes!


  • 3 large zucchini, spiralized into noodles
  • 1/2 bunch of fresh basil, leaves only
  • 1/2 an avocado
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lemon juice
  • 2 cloves of garlic, minced
  • 1/4 cup (30 g) sun-dried tomatoes, packed in oil
  • 1/4 cup (30 g) toasted pine nuts


1. In a food processor, combine the basil, avocado, olive oil, lemon juice and garlic. Process until smooth.

2. In a large bowl, toss the zucchini noodles with the pesto. Add the sun-dried tomatoes and pine nuts and toss again.

3. Serve immediately.

Potential changes & improvements

– If you’re not a fan of zucchini noodles, you could use spiralized cucumber or even regular pasta.

– For a bit of extra protein, you could add some cooked chickpeas or white beans to the dish.

– This dish is also delicious served cold, so feel free to make it ahead of time.

What other food it works well with

This dish goes well with a simple green salad and some crusty bread.

Common Mistakes

– Not spiralizing the zucchini noodles properly. Be sure to use a spiralizer or julienne peeler to get the noodles nice and thin.

– Over-processing the pesto. The pesto should be smooth, but not too thick. If it’s too thick, add a bit more olive oil or lemon juice.

– Not toasting the pine nuts. This step is important as it brings out the flavour of the pine nuts. Simply place them in a dry pan over medium heat and cook until golden brown.

Nutritional Information

This dish is high in vitamins A and C, and is a good source of healthy fats and fibre.


This dish contains tree nuts (pine nuts).

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