Zucchini Noodles with Avocado Pesto + Balsamic Tomatoes {whole30}


I have to be honest. A pesto without cheese? A pesto made from avocado?

Yeah I wasn’t feeling it.

I knew that it couldn’t possibly be any good.

Yeah…insert foot into mouth. This dinner was SO good. And the tomatoes on top with a little drizzle of balsamic?! To die for. Seriously. This might be your GO TO FAVE this summer. Make sure to pin this so you can grab it quick!

Zucchini Noodles with Avocado Pesto + Balsamic Tomatoes {whole30}


  • 6 zucchini, spiralized

  • 2 ripe avocados

  • 1 cup fresh basil leaves

  • 3 cloves garlic

  • ¼ cup pine nuts

  • 2 Tbsp lemon juice

  • ½ tsp. sea salt

  • 4 Tbsp olive oil (divided 3 for sauce, 1 for cooking)

  • 1 cup grape tomatoes, cut in half

  • 2 tbsp Balsamic Vinegar

  • Cracked black pepper, to taste


  1. Spiralize your zucchini (I live for my vegetti) and set aside on paper towels so that any excess water is soaked up.

  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then, with the motor still running, add olive oil in a slow stream until yummy looking and creamy.

  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

  4. Add zucchini noodles to a large bowl and toss with avocado pesto.

  5. Top with fresh tomatoes, drizzle of balsamic vinegar, and season with cracked pepper. ENJOY!!!

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