This recipe for vegan avocado zucchini noodles with pesto with a gluten free, keto friendly, nutrient dense meal that’s high in fibre and healthy fats!
It’s no secret that I love zucchini. I’m also kinda crazy about all things avocado so I often whip up an easy avocado sauce. Baby E loves this version that’s extra high in iron for a growing babe. But for us adults who are looking for something a little prettier and more refined, these vegan avocado zucchini noodles with pesto totally fit the bill. They’re creamy, rich and 100% plant based, plus are also keto friendly and gluten free.
what are zoodles (zucchini noodles)?
AH. Only the best thing since sliced bread! OK so not really but I do love zucchini noodles as a way to sneak in some extra veg. So zoodles are zucchini noodles that have been spiralized into spaghetti like shapes. They’re no replacement for pasta, but they are a great way to get more fibre and antioxidants into your day so I am on board with that.
what do i need to make these vegan avocado zucchini noodles with pesto?
If you’re making the pistachio pesto from scratch, you’ll need:
- Zucchini
- Salt
- Extra virgin olive oil
- Parsley
- Pistachios
- Garlic
- Lemon juice
- Nutritional yeast
- Avocados
- Chives
- Oregano
If you are in a pinch or all these herbs are not in season, you can also easily buy store-bought pesto as well.
how do you make vegan avocado sauce for these zucchini noodles?
The vegan avocado sauce is super easy. To a food processor, you puree the avocados, garlic, lemon, parsley, chives, oregano and nutritional yeast. Once fairly smooth, add the olive oil and puree until smooth and then season with salt and pepper, to taste.
As for the pesto, it’s a very similar technique (I love my mini food processor!!), but like I said, you can easily just use a store-bought pesto if you find a good one.
How do you prevent your zucchini noodles from getting soggy?
If you want to make zucchini noodles that aren’t soggy, you have to salt them with kosher salt to draw out the moisture (aka. through the process of osmosis). Then you can give them a light rinse and then pat them super dry with paper towel before adding them to the sauce.
are these vegan avocado pesto zoodles keto friendly and gluten free?
Yes! Because of the high fat avocaodos, olive oil and nuts in the pesto, this is a higher fat, low carb pasta dish that is both gluten free and keto friendly while still being completely plant based.
What other yummy zoodle recipes do you have to try?
Vodka Sauce Zucchini Noodle Pasta
Beet Green Pesto Zoodles
Zucchini Noodle Pad Thai
Creamy Pumpkin Zucchini Noodles
Brown Butter Butternut Squash Noodles
Avocado Zucchini Noodle with Pesto
Ingredients
- 3 large zucchinis spiralized
- ½ tsp kosher salt
- 2 tsp extra virgin olive oil
- Pistachio Pesto optional:
- 1 cup parsley shelled
- 3 tbsp shelled pistachios
- 1 clove garlic minced
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- Salt and pepper to taste
- Avocado sauce:
- 2 large ripe avocados pitted
- 2 garlic cloves minced
- 1 large lemon juiced
- ½ cup chopped parsley
- ¼ cup chopped chives
- 1 tbsp fresh oregano
- ¼ cup nutritional yeast
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- To serve:
- Black olives sliced
- Chives minced
- Pistachios minced
- Store bought pesto if not making your own
Instructions
- Line a baking sheet with a few layers of paper towel. Lay the zucchini noodles down and sprinkle with salt. Top with another few layers of paper towel, a cutting board and some heavy items like books or pots. Let sit for 10 minutes.
- After 10 minutes, transfer the noodles to a colander and rinse thoroughly with cold water to remove the salt.
- Refresh the paper towels on the baking sheet with a few new layers. Gently squeeze and shake the zoodles and lay them down on the paper towel. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for 10 minutes.
- If making the pesto, to a food processor, pulse the parsley, pistachios, garlic, lemon and nutritional yeast. Add in the olive oil and drizzle in the water until it reaches your desired consistency. Season with salt and pepper, to taste. Set aside.
- For the avocado sauce, to a food processor, add the avocados, garlic, lemon, parsley, chives, oregano and nutritional yeast. Once fairly smooth, add the olive oil and puree until smooth. Season with salt and pepper to taste.
- Heat a pan over medium high heat with the 2 teaspoons of oil. Add the zucchini and saute for 2-3 minutes as you toss the zoodles.
- Transfer to the bowl with the avocado sauce and toss until well coated.
- Transfer the zoodles to a serving dish, top with the pistachio pesto (if using), pistachios, olives and chives. Enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
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