This creamy avocado kale pesto is packed with fresh basil, lemon, and garlic. Tossed with zucchini noodles for a light, nourishing meal.
There are so many variations of pesto, and in this recipe I decided to use avocado as the base. I also added some kale because it increases the antioxidant, protein and mineral content. Kale is known as the king of greens, so why not sneak it into recipes when we can? I used green curly kale, but you can use lacinato kale instead. You could also add some sea salt to help boost the flavour of the sauce, if desired.
Why You’ll Love This Avocado Kale Pesto
- No cooking required: This is a raw vegan pesto, which means there is no cooking necessary. Blend the sauce ingredients, spiralise the zucchini noodles, and mix it altogether. Perfect for hot summer days when you don’t want to heat up the kitchen.
- Dairy-free: Traditional pesto contains cheese. This dairy-free pesto omits the cheese, but is still so flavourful and tasty. Therefore, it is suitable for vegetarians and vegans (but loved by all!)
- Easy and fast: With only 8 ingredients, this dish can be made in under 15 minutes. Who doesn’t love a delicious dish that can be created quickly?
- Nut and oil-free: Many people have allergies to nuts these days, so using avocado makes it safe for a broader range of people.
Ingredients You’ll Need
- Zucchini: Zucchini’s are the idea vegetable to spiralise into noodles. They have a neutral flavour and soak up whatever sauce is massaged into them very well—creating an almost al dente texture.
- Avocado: Avocado creates a beautifully luscious, thick and creamy pesto sauce.
- Kale: Kale is a such a nutrient-dense leafy green. It does have a fairly strong flavour though, which is why I add only one large leaf. If you think you can handle more though, go for it! Taste test, and simply blend in extra kale if desired.
- Garlic: One garlic clove adds just the right amount of sharp flavour to this sauce.
- Lemon juice: Not traditionally used in pesto, but adds a lovely tangy fresh taste.
- Fresh basil:Â The star of every pesto recipe. Buy fresh, organic, vibrant green basil leaves for the best flavour.
- Cherry tomatoes: These bring a vibrant, rich red colour, sweet flavour, and pair nicely with this pesto dish.
How to Make Avocado Kale Pesto with Zucchini Noodles
- Make the noodles: Spiralise the zucchini’s into noodles.
- Blend the sauce: In a food processor, blend the rest of the ingredients (except the tomatoes). Pulse gently if you prefer a chunkier texture, or longer if you want the sauce creamier.
- Taste and adjust: Blend in nutritional yeast if you want that cheesy flavour. Add sea salt to enhance the flavour.
- Combine: Pour the sauce over the zucchini noodles and mix well; massaging the sauce into the noodles with your hands or a spoon.
Avocado Basil Pesto Tips and Variations
- Swap the zucchini noodles: If zucchini noodles aren’t your jam, you can definitely replace them with your favourite type of cooked pasta. This dish will still be a healthy, whole food, plant-based pasta.
- Want a cheesier flavour? Add 1/4 cup of nutritional yeast. This will give you that cheesy flavour while still keeping this a dairy-free pesto.
- Have leftover sauce? As with most dishes containing avocado and/or zucchini noodles, it’s best to eat them straight away. After a few hours, the noodles become quite wet, and the avocado begins to oxidise and degrade. If you do have extra sauce you won’t eat straight away, store the sauce separate from the noodles and mix just before eating. Otherwise, it’ll end up a watery mess.
As always, I create my zucchini noodles using a vegetable spiraliser. If you don’t have one already they are a game-changer for making noodles out of vegetables. You can purchase one here if you’re in Australia, or here if you’re in any other country. The next best option would be a vegetable peeler which will julienne your vegetables. You can purchase one here if you’re in Australia, or here if you’re in any other country.
More Zucchini Noodle Recipes:
Kale Pesto with Zucchini Noodles
- Total Time: 15 minutes
- Yield: 1-2 servings
Description
This creamy avocado kale pesto is packed with fresh basil, lemon, and garlic. Tossed with zucchini noodles for a light, nourishing meal.
Ingredients
- 4 large zucchini’s, peeled
- 1 cup cherry tomatoes, halved
- 1 medium avocado
- 1 leaf of kale
- 1 small clove of garlic
- 2 tbsp lemon juice
- 1 cup fresh basil
- 1/4 cup water
Instructions
- Spiralise the zucchinis.
- Blend the remaining ingredients until smooth and creamy.
- Massage the sauce into the noodles.
- Serve with extra fresh basil and cherry tomatoes.
- Prep Time: 15 minutes
October 1, 2022
Avocado Kale Pesto with Zucchini Noodles
Published
“1 small leaf of kale”. Is this what you meant to write? or a small bunch of kale? (:
Just 1 small leaf, not a whole bunch 🙂