Featured Recipe

Creamy Avocado Pesto Zoodles

Name: Creamy Avocado Pesto Zoodles
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2 servings
Ingredients: For pesto===; 3 tablespoons avocado oil; 1 ripe avocado; 1 cup fresh basil leaves; 1/4 teaspoon sea salt; 1/4 cup walnuts; 1/4 teaspoon black pepper; 1 tablespoon fresh lime juice; 2 tablespoons hemp seeds; For zoodles===; 3 medium zucchinis; 1/2 teaspoon kosher salt; 1 teaspoon olive oil

By Kate

Created on 29 January 2026

Zoodles tossed in a creamy avocado and walnut pesto with fresh herbs and a hint of lime. Uses spiralized zucchini drained to avoid sogginess. Light pan heating seals flavors without overcooking. Walnut swap for pine nuts adds earthiness. Nutrients from hemp seeds retained. Salt draws moisture from zoodles. Cooking for signs, not clocks, is key to texture.

Prep: 15 min

Cook: 7 min

Total: 22 min

Serves: 2 servings

vegetarian pasta alternative healthy eating

Introduction

Avocado, basil, nuts. Green mess becomes creamy pesto with no cheese. But no dipping—zoodles first. Zucchini shredded, drained, heated just enough. Salt drags water out, panic finish avoided. Warm zoodles are alive — firm, crisp but tender. Slap on green sauce, toss, hear gentle swish. Not mush. Watch color shift, basil oils release, lime brightens. Pesto thicker than usual, walnut replaces pine, adds deep flavor punch. Patchwork of textures — creamy, crunchy, tender — no one overshadows. Hemp seeds sneaking protein and grit. Time and touch matter more than clocks here. Know the signs. Trust your senses.

Ingredients

For pesto===

3 tablespoons avocado oil
1 ripe avocado
1 cup fresh basil leaves
1/4 teaspoon sea salt
1/4 cup walnuts
1/4 teaspoon black pepper
1 tablespoon fresh lime juice
2 tablespoons hemp seeds

For zoodles===

3 medium zucchinis
1/2 teaspoon kosher salt
1 teaspoon olive oil

About the ingredients

Zucchini rarely equals perfect water content — salt’s your best friend. Sprinkle, toss, wait, then squeeze. Think of it like a light drain before frying. Without this, soggy is inevitable. Walnuts bring earthiness and a hint of bitterness balancing the creaminess of avocado in pesto. Toast nuts lightly before pulsing — aroma cracks kitchen open, deep nut oils released. Basil should be fresh, but if not, a mix of parsley or mint boosts green freshness. Lime juice substitutes lemon for brightness and a tang softer than vinegar’s. Oil choice: avocado oil, neutral and buttery, carries flavors without overpowering. Skip hemp seeds? Nuts alone suffice but add a dusting of nutritional yeast for umami boost.

Method

Drain zoodles===

Spiralize zucchinis using preferred tool; aim for uniform strands. Toss with kosher salt. Place in colander over bowl or sink. Let sit 12–15 minutes. Salt pulls water out. Press occasionally with clean hands or plate to speed draining. If short on time, wrap zoodles in paper towels and squeeze gently. Important – excess water kills texture.

Prep pesto===

Combine avocado oil, avocado flesh, basil leaves, walnuts (use toasted for nuttier flavor), salt, pepper, lime juice, and hemp seeds in food processor. Pulse until roughly combined but still retaining some texture. Blend too long and you get paste. Keep it fresh-looking, vibrant. Taste for seasoning. Lime juice wakes avocado, stops browning.

Warm zoodles===

Heat olive oil in nonstick pan over medium heat. Spread drained zoodles in pan, no crowding. Toss gently after 3–4 minutes when edges start to soften but zoodles still firm. Cook total 5–6 minutes max. You want light sizzle, just enough heat to warm and evaporate remaining moisture. Overcooked zucchini turns limp, mushy. Listen for gentle hiss, not full roar.

Combine and serve===

Transfer warm zoodles to bowl. Spoon pesto over and toss evenly. Pesto coats strands without weighing down. Adjust consistency with splash of water or oil if needed. Garnish with extra hemp seeds or toasted walnut bits for crunch. Freshly cracked black pepper omitted at first can be added according to taste. Serve immediately or zoodles lose structure.

Tips and backups===

If no spiralizer, use a vegetable peeler for ribbons, then stack and slice into thin strips. Can substitute pine nuts with cashews or almonds if walnuts unhandy. Avocado overripe? Freeze and thaw for creamier blend but stir well before using. Without hemp seeds, add a spoon of nutritional yeast for umami boost. Homemade pesto keeps a few hours in airtight, but better fresh to avoid avocado browning.

Technique Tips

Spiralize carefully. Thickness matters; thicker strands hold shape but take longer to drain. Salt time is flexible; 12 to 18 minutes works. Press periodically to speed up excess liquid release. Watch pan heat — medium, not high — olive oil should shimmer, not smoke. Toss zoodles halfway through cooking; brown bits unwanted. Zoodles done when edges look softened but still snap when bent. Overcook and strands lose bite, get limp and watery. Immediately remove from heat to stop carryover cooking. Pestle blending: pulse until chunky, avoid over-processing or color dulls. Pesto can darken quickly from avocado oxidation — add fresh lime juice last minute. Serve fast or store under plastic wrap touching surface to minimize browning.

Chef's Notes

💡 Zoodles need draining. Salt pulls out moisture. Press with hands or plate. Thin strands can ruin texture. Avoid mush; it's key.
💡 Watch the pan. Medium heat essential; oil should shimmer, not smoke. Cook zoodles quick; 5 to 6 minutes tops. Gentle sizzle means moisture evaporates.
💡 Texture matters greatly. Toss zoodles halfway through cooking to prevent unevenness. Edges should be tender but still firm when bent.
💡 If fresh basil's hard to find, go with parsley or mint for brightness. Same with lime juice; lemon does the job too. Just adapt.
💡 Don’t forget about timing. Pestle blending; keep it chunky, avoid a paste. Fresh lime juice last. Protect color; oxidizes fast.