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Zucchini Noodles + Avocado Walnut Pesto

Prep Time10 mins
Total Time10 mins
Servings: 2 -4


  • 2 medium zucchini
  • ½ large bunch fresh basil about 1/3- 1/2 cup chopped or 1.25 oz.
  • 1 ripe avocado pitted and skin removed
  • ¼ cup walnuts
  • 1 Tablespoon lemon juice
  • 1-2 cloves garlic depending on your taste
  • ¼ teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • Ground pepper to taste
  • ¼ cup fresh or frozen peas
  • 6-8 stalks fresh asparagus
  • 2 Tablespoons crumbled feta omit if keeping this Vegan
  • chopped walnuts for topping optional


For the Noodles

  • Use a spiralizer or Julienne peeler to make zucchini noodles (according to device directions).

For the Avocado Pesto

  • Remove stems from basil. Add basil leaves, avocado, walnuts, lemon juice, garlic, salt and pepper to a food processor; pulse until finely chopped. Add the oil and continue to process (should form a thick paste). Add fresh ground pepper to taste.

For the Vegetables (peas and asparagus)

  • In a small saucepan, bring enough water to boil to cover vegetables. Add vegetable and cook for 1 minute. Drain and let vegetables cool to room temperature.

To Assemble

  • Mix zucchini noodles with pesto until all noodles are coated. Top with peas, asparagus, crumbled feta and chopped walnuts.