Zucchini Pasta with Avocado Pesto

May 15, 2019


  • 4-6 large organic zucchini, stem removed
  • 1 tablespoon coconut oil
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 4 oz organic basil, washed with stems removed
  • 1 handful of organic spinach
  • 2 ripe avocados
  • sea salt and pepper to taste
  • Pinch of red pepper flakes
  • 3/4 cup organic cherry tomatoes, cut in half


  • In a spiralizer or mandolin, shred zucchini into noodles.  In a mini chopper of food processor, place olive oil, garlic, basil, spinach and blend until smooth.  Add avocados, salt and pepper and blend until smooth.
  • In a large sauce pan, melt coconut oil then add zucchini noodles.  Stir until they have lost some water but not totally flimsy.  Drain from water and place in a serving bowl.  Add avocado pesto, tomatoes, and red pepper flakes to noodles and combine.
  • Garnish with basil leaves.

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