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Avocado Spinach Pesto Zoodles

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Entrée, Salad


Avocado Spinach Pesto

  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 2 avocados
  • 2 cups spinach
  • 1 cup basil, packed
  • 1/4 cup hemp hearts
  • 1/4 cup pine nuts


  • 8 medium zucchini, washed and spiralized
  • 1 tablespoon olive oil
  • 1/4 cup cherry tomatoes, halved


Avocado Spinach Pesto

  • In a food processor add the garlic, lemon juice, sea salt and pepper, and process for one minute. Add the avocado, spinach, basil, hemp hearts, and pine nuts to the food processor and mix for about 2 minutes, or until smooth and creamy.


  • In a large skillet over medium heat, add olive oil and zucchini and cook for 5-6 minutes, stirring often. Place in a large bowl when done. Slowly add the pesto to the "zoodles", mixing intermediately between batches. Top with cherry or grape tomatoes


Nutrient Analysis:

Serving size: 1 cup, Calories: 160 calories, Fat: 12 grams, Saturated fat: 1.5 grams, Carbohydrates: 11 grams, Sugar: 5 grams, Sodium: 83 milligrams, Fiber: 5 grams, Protein: 5 grams, Cholesterol: 0 milligrams
Keyword Dairy-Free, Gluten-Free, paleo, Vegan, Vegetarian