Go Back Email Link
+ servings
Creamy pesto zucchini noodles being stirred with a wooden spoon

Raw Avocado Pesto Zucchini Noodles

Zucchini noodles are tossed in a creamy raw avocado pesto for a healthy dinner perfect for hot summer days!
Course Main Course
Cuisine American, Italian
Keyword zoodles, zucchini noodles with pesto, zucchini pasta
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 280kcal
Author Alyssa Rimmer


  • Food Processor


  • 3 - 4 medium zucchinis
  • 2 avocados
  • 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


  • Spiralize the zucchinis and break/cut the noodles into smaller strands. Put them in a large bowl and set aside.
  • Add remaining ingredients to a food processor and blend on high until smooth and creamy. Pour pesto over zucchini noodles and toss to combine.
  • Serve immediately or store in the fridge until ready to serve.
  • Enjoy with a sprinkling more of hemp seeds and/or nutritional yeast and enjoy!



Leftovers can be stored in an airtight container in the refrigerator for about a day.


Calories: 280kcal | Carbohydrates: 19g | Protein: 9g | Fat: 21g | Saturated Fat: 2g | Sodium: 96mg | Potassium: 1080mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1235IU | Vitamin C: 62.3mg | Calcium: 93mg | Iron: 3.6mg