Creamy Avocado-Spinach Pesto Zoodles Recipe

Creamy Avocado-Spinach Pesto Zoodles


  •   1 avocado, halved and pitted
  •   3 cups baby spinach
  •   2 tablespoons almonds
  •   2 garlic cloves
  •   Juice of 1 lime
  •   ½ teaspoon fine grain sea salt
  •   Red pepper flakes (optional)
  •   1 cup cherry tomatoes, halved 
  •   2 tablespoons olive oil
  •   6 medium-large zucchini (or any other pasta you like)


  1. Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
  2. If it’s too thick add more water, one tablespoon at a time. 
  3. Take a taste and adjust seasoning. Add olive oil and set aside.
  4. If you wish to serve the avocado-spinach pesto over zoodles, using a spiralizer create zucchini noodles . If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
  5. Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
  6. Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.
Source:The Iron You

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