zucchini pesto pasta

November 21, 2012

As promised


Zucchini pesto pasta!


With the world’s healthiest pesto made with avocados (thanks Foodie Fiasco!)


And tons of fresh basil


So how did I get my zucchini into spaghetti-like strands? By cutting verryyyy carefully.

I wish I could tell you there was an easy trick to it, but if there is, I don’t know about it


A mandolin would probably do the trick! But just a knife worked just fine for me.


World’s Healthiest Pesto

1/2 medium avocado, pitted and mashed
1 Tablespoon lemon juice
1 teaspoon minced garlic
1 cup packed fresh basil leaves
salt, to taste
1-2 Tablespoons almond milk, as needed

In a food processor, blend the mashed avocado and lemon juice until smooth, stopping to scrape down as needed.

Add in minced garlic and basil and blend until smooth and creamy. This will take a few minutes. If you need to add a tablespoon or two of almond milk to help the blending along, you should do so at this step.

Salt to taste, serve as you wish, or simply enjoy off a spoon!


Oh man, I have to try this. I love pesto and avocado dearly. Combining the two sounds heavenly!

Thank you so much for making my pesto Bianca! I admire you for making zucchini pasta; it just seems so tedious! Do you cook it or just eat as-is?

aw thanks for making such a delicious recipe! making the zucchini pasta was a little tedious, but it was definitely worth it 🙂 i ate it as-is!

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