Zucchini Pasta (Zoodles) with Avocado-Walnut Pesto

Cooking for One or Two, Recipes, Worknight Dinners


walnut pesto zoodles

I know people have been all about the zucchini pasta, or zoodles, for a really really long time but I only caught on this past summer. As much as I love pasta of all shapes and sizes, I am also mindful of the fact that I travel frequently and it would be sort of expensive to have to buy a second seat every time I fly. To balance my love of bread, pasta, cheese and chocolate, I occasionally take breaks and eat low carb, which means a lot of lean protein, vegetables and subbing zoodles into recipes that would ordinarily call for pasta. 

walnut pesto zoodles

You can make spiralized noodles with just about any vegetable — cucumber, sweet potato, summer squash, carrots and even pumpkin. They’ve long since been a trick of restaurant chefs and they’re a great way to add more veggies into your meal routines.

These zoodles are dressed with a rich and savory avocado-walnut pesto, a combination born from my favorite avocado pasta recipe along with the fact that I had about a quarter bag of chopped walnuts that I wanted to use. I dropped half of my avocado into the sink when I was pitting it, so my sauce doesn’t look as creamy as yours will, and it definitely needs the whole avocado to reach the desired tastiness.

Do as I say, not as I do, right?

walnut pesto zoodles

Zoodles with Avocado-Walnut Pesto
Recipe type: Cooking for One or Two, Worknight Dinner
Prep time: 
Total time: 
Serves: 2 servings
  • 2 medium zucchini
  • ½ cup chopped basil leaves
  • 1 ripe avocado, pitted and skin removed
  • ¼ cup walnuts
  • 1 Tablespoon lemon juice
  • 1 clove garlic, sliced
  • ¼ teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • chopped walnuts for topping (optional)
  • feta cheese for topping (optional)
  1. Make the zoodles: Use a spiralizer to make zucchini noodles according to device instructions; I used the wide setting on my Paderno.
  2. Make the pesto: Place 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 until mixture resembles a thick paste. Add additional salt and pepper, to taste.
  3. In a large bowl, mix zucchini noodles with pesto until all noodles are coated. Top with additional chopped walnuts and if desired, feta cheese.

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  • Reply
    Sarah Walker Caron (Sarah's Cucina Bella)
    March 31, 2016 at 5:28 am

    Wow, this sounds amazing. What a healthy way to enjoy some favorites without the guilt.

  • Reply
    Melissa Falk
    March 29, 2016 at 9:08 am

    This looks fantastic. I love experimenting with different pesto sauces, changing up the nuts and ratio of garlic and parmigiano. To do list: Buy a spiralizer! 🙂

  • Reply
    March 28, 2016 at 11:28 pm

    I love my spiralizer! This looks so good!

  • Reply
    Ashlyn @ Belle of the Kitchen
    March 27, 2016 at 3:17 am

    Such a delicious healthy dish! Loving the idea of an avocado pesto!

  • Reply
    Michelle | A Dish of Daily Life
    March 26, 2016 at 8:31 pm

    That pesto sounds wonderful! And I love that you used zoodles. Once our farmer’s market gets started again, I’m going to try this!

  • Reply
    Michelle | A Latte Food
    March 26, 2016 at 1:29 am

    I need to try zoodles! This looks perfect and fresh!

  • Reply
    Des @ Life's Ambrosia
    March 26, 2016 at 12:04 am

    I am so ready for all of the spring/summer produce recipes. This looks so refreshing!

  • Reply
    Kimberly @ The Daring Gourmet
    March 25, 2016 at 9:02 pm

    Love all the fresh ingredients and flavors!

  • Reply
    Tonia Larson
    March 25, 2016 at 12:29 pm

    I’ve yet to make zoodles but I really want to try them! I already love spaghetti squash!

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