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Avocado Pesto Zoodles

Dan Churchill

This simple dish delivers everything you love about pesto pasta, minus the guilt.



  • 4 ounces zucchini noodles (can also use whole-grain spaghetti)
  • 1 tablespoon olive oil
  • For the pesto:
  • 1/2 avocado
  • 1 tablespoon olive oil
  • 1/4 cup Parmesan cheese
  • Pinch of salt
  • 1 garlic clove
  • 1/2 bunch basil

Let's get Cooking...

  1. Combine all the ingredients for the pesto in the food processor; set aside.
  2. If using spaghetti, bring a pot of salted water to a boil and cook your pasta for 12 minutes, or until al dente. Drain pasta and transfer to bowl.
  3. Drizzle pasta with olive oil, then mix in the pesto, reserving a little bit for a garnish.
  4. Portion into bowls and top with extra Parmesan cheese.