Zoodles with Creamy Avocado Pesto

Recipe by ESSess12345


Prep time


Cooking time



These Zoodles with Creamy Avocado Pesto are light and refreshing while delivering all the healthy fats and veggies your body needs while living a ketogenic lifestyle. Serve this dish on its own, or add shrimp or chicken.


  • 1 tbsp olive oil

  • 1 zucchini

  • 1 garlic clove, peeled and minced

  • 1 1/4 cup basil

  • 1/3 cup water

  • ¼ cup pine nuts

  • 2 tbsp lemon juice

  • 1 avocado, peeled and pitted

  • 10 cherry tomatoes, halved

  • Salt and pepper, to taste


  • Make zoodles by using a spiralizer or peeler.
  • Heat olive oil in a skillet and saute minced garlic until fragrant. Add zoodles and saute just a minute. Remove to bowl, draining any liquid.
  • To make pesto, add basil, water, pine nuts, lemon juice and avocado to a food processor or blender, and blend until smooth.
  • Add sauce to bowl with zoodles.  Toss to coat the zoodles. Add tomato halves, season with salt and pepper, and toss again.
  • Portion into bowls for serving.


  • You can substitute walnuts for pine nuts.
  • You can also use Shirataki noodles in place of the zucchini, just saute them a bit longer.
  • Many grocery stores now carry spiralized zucchini in the produce section or we love these tools to easily make yourself  Zoodle Slicer or Spiralizer
  • If looking for a pre-made pesto brand recommendation, we love ROI pesto!

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