Zucchetti with Creamy Avocado Pesto

11 30 225
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 8
Zucchetti with Creamy Avocado Pesto
Health Highlights


6 large Zucchini
1 tbsp Extra virgin olive oil
2 avocado(s) Avocado (for the pesto, ripe)
1 cup Basil, fresh (for the pesto)
3 clove(s) Garlic (for the pesto)
1/4 cup Pine nuts, dried (for the pesto)
2 tbsp Lemon juice (for the pesto)
1/2 tsp Sea salt, fine (for the pesto)
3 tbsp Extra virgin olive oil (for the pesto)
1 dash Black pepper (for the pesto)
1 tbsp Nutritional yeast (for the pesto)


Use a vegetable spiralizer, mandolin or julienne peeler to spiralize the zucchini into noodles. Set aside and place on paper towels so that any excess water is soaked up.

Place garlic clove in the food processor by itself and pulse about 10 times until finely chopped. Add pine nuts and the rest of the pesto ingredients to the food processor and pulse until finely chopped. The with the food processor motor still running, steam in the olive oil, blending until well combined, emulsified and creamy.

Drizzle olive oil in a large skillet over medium high heat, then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little nutritional yeast.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 225
Calories from fat 162
Calories from saturated fat 21.8
Total Fat 18.0 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 10.7 g
Cholesterol 0
Sodium 138 mg
Potassium 967 mg
Total Carbohydrate 13.6 g
Dietary Fiber 6.4 g
Sugars 6.5 g
Protein 5.4 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 4.2

Energy sources


Meal Type(s)