5 from 2 votes
Avocado Pesto Zoodles with Sun-Dried Tomatoes, Spinach, and pine nuts. These creamy zucchini noodles are vegan, paleo, healthy, and super easy to make
Avocado Pesto Zoodles
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Main Course
Servings: 3 to 4 people
Author: Julia
  • 1 tablespoon avocado oil or olive oil
  • 4 medium zucchini squash spiralized
  • 1/2 cup sun-dried tomatoes drained and rinsed
  • 3 cups loosely packed baby spinach
  • 1/4 cup pine nuts toasted
Avocado Pesto:
  • 1 large ripe avocado peeled and sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic minced
  • 1 cup fresh basil loosely packed
  • 1/2 cup pine nuts
  • 1/2 teaspoon sea salt to taste
Prepare the Avocado Pesto
  1. Add the ingredients for the pesto to a food processor and process until creamy. Taste for flavor and add more lemon juice, garlic, and/or sea salt to taste

Make the Zoodles
  1. Heat the avocado oil in a large skillet over medium heat. Add the spirallized zucchini noodles and sun-dried tomatoes. Cook, stirring occasionally for 2 minutes. Add the spinach, cover the skillet, and cook until wilted, about 2 minutes. Remove the cover and continue cooking until zucchini noodles reach desired doneness (I like mine al dente).

  2. Add the avocado pesto to the skillet with the zoodles and stir well to combine. Serve zoodles with lemon wedges and toasted pine nuts.