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Raw Avocado Pesto Zucchini Noodles

Author - Alyssa Rimmer

These avocado pesto zucchini noodles are the perfect way to lighten up a classic dish. Packed with flavor + nutrition you'll never miss the actual pasta!

Avocado Pesto Zucchini Noodles -- a light and flavorful dish that requires zero cooking and only a few simple ingredients!


I think I might be a bit ahead of schedule for this recipe in terms of seasonality, but I’m eagerly awaiting summer and as such my diet has basically consisted of all things summery for the last month.

One of my staples has been zucchini noodles.

You might recognize this particular dish from my latest What I Eat in a Day video; they’re the avocado pesto zucchini noodles that you guys have all been asking about 😉

This dish was inspired by two things: the abundance of avocados I had a few weeks ago and the strong draw I’ve been having towards light, bright and summery dishes.

It checks all those boxes and more!

The BEST avocado pesto recipe ever!! Only requires 5 INGREDIENTS and tastes amazing!

The dish requires just a few simple ingredients, takes under 10 minutes to make and easily serves a hungry crowd. I brought it over to my cousin’s house for a backyard potluck dinner and it was gobbled up by everyone.

Just as the recipe name says, the base of the pesto sauce is avocado. You blend that up in a food processor with basil, lemon, garlic and hemp seeds and you’re done.

All that’s left once the pesto is made is to toss if over your zucchini noodles and enjoy!

A simple summer dish >> Raw Avocado Pesto Zucchini Noodles!

Now, one final note before we dive head first into this bowl of pesto-y zoodles. Many of you have asked me how I prepare my zucchini noodles and honestly, my favorite way is to actually have them raw.

While I don’t really mind cooked zoodles, I find that they aren’t quite as satisfying when they’re cooked. I like the crunch of the raw noodles. That being said, if you’re not a fan of raw zucchini, by all means, feel free to cook your zoodles.

To cook them, I would suggest just quickly sautéing them in a pan for about 2 – 3 minutes and then stirring in your pesto. Don’t overcook them though because they can get a little mushy on you, especially against a fairly “heavy” sauce.

But regardless of how you like to prepare your zucchini noodles, I have a feeling this is going to be a summer staple for you! You also might try a variation with my Sun-Dried Tomato Pesto.

These RAW avocado pesto zucchini noodles are only 6 INGREDIENTS and they're packed with flavor + nutrition!

So your turn…

How do you like to make your zucchini noodles? If you have a favorite sauce or topping, let me know in the comments below so I can try them too! And if you end up giving this recipe a try, would love for you to comment back and let us know what you think by leaving a review/rating 🙂

xo Alyssa


More Healthy Zucchini Recipes To Try:

Avocado Pesto Zucchini Noodles
5 from 3 votes

Raw Avocado Pesto Zucchini Noodles

This dish was inspired by two things: the abundance of avocados I had a few weeks ago and the strong draw I’ve been having towards light, bright and summery dishes.

Course Main Course
Cuisine American, Italian
Keyword avocado, noodle, zucchini
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 Servings
Calories 280 kcal
Author Alyssa Rimmer


  • 3 - 4 medium zucchinis
  • 2 avoados
  • 2 cups fresh basil
  • 3 - 4 cloves garlic
  • Juice of 1 lemon
  • 1/4 cup hemp seeds or pine nuts
  • Sea salt + red pepper flakes to taste


  1. Spiralize the zucchinis and break/cut the noodles into smaller strands. Put them in a large bowl and set aside.
  2. Add remaining ingredients to a food processor and blend on high until smooth and creamy. Pour pesto over zucchini noodles and toss to combine.
  3. Serve immediately or store in the fridge until ready to serve.
  4. Enjoy with a sprinkling more of hemp seeds and/or nutritional yeast and enjoy!
Nutrition Facts
Raw Avocado Pesto Zucchini Noodles
Amount Per Serving
Calories 280 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 96mg4%
Potassium 1080mg31%
Carbohydrates 19g6%
Fiber 10g42%
Sugar 6g7%
Protein 9g18%
Vitamin A 1235IU25%
Vitamin C 62.3mg76%
Calcium 93mg9%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.



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Avocado Pesto Zucchini Noodles -- a light and flavorful dish that requires zero cooking and only a few simple ingredients!

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  1. I just made this for a late night dinner and let me just say that I am so glad that I have this in my life! It is so delicious! I made it with pine nuts, but I did top it with hemp seeds, chopped tomatoes, and nutritional yeast. Thank you, Alyssa!

  2. Looks great I plan on making this tomorrow, if you save this for the following day will the avocado pesto brown the way guacamole does? Thanks.

  3. Hi Alyssa,
    We tried this recipe tonight and it came out bitter and too lemony. Any idea what I did wrong? Or how I can correct it if I try the recipe again?

    • Hmmm have you made pesto before? Maybe it was the garlic? I’ve never found this pesto to be bitter. Another thing you could try is to actually cook everything together!

  4. Quick question – in the little video about this recipe on Facebook it shows adding nutritional yeast, but I can’t see that anywhere in the recipe re how much. Thanks so much. Can’t wait to try this one 🙂

  5. I say it’s never too early for zucchini! Nothing’s better than avocado pesto sauce. I absolutely love the fresh crunch of zucchini noodles, so I’m sure the combo is out of this world. I’m OBSESSED with your YouTube channel!

  6. Just got my Inspiralizer upon your suggestions — and bought the zucchini’s last night so there’s nothing stopping me now! 🙂 I think I’m going to love this.

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