Low Carb Avocado Pesto Noodles

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    2 min

  • ready time

    ready time

    22 min

Low Carb Avocado Pesto Noodles

156 ratings

Pesto is so delicious. The basil gives it such a fresh flavor and the nuts make it nutty and the parm gives it a nice bite. I love blending this with avocado because it makes for the creamiest pesto ever! Barely cook the zucchini so they stay crisp, but not raw. I used almonds in the recipe instead of traditional pine nuts which are higher in carbs.

  • Net Carbs

    6.3 g

  • Fiber

    5.6 g

  • Total Carbs

    11.9 g

  • Protein

    10.7 g

  • Fats

    42.1 g

450 cals

Low Carb Avocado Pesto Noodles

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Zucchini Noodles

    Zucchini Noodles

    6 cup, sliced

  • Kosher Salt

    Kosher Salt

    ¾ teaspoon

  • Avocado


    1 avocado, California

  • Almonds


    ⅓ cup, whole, blanched

  • Basil


    1 cup

  • Olive Oil

    Olive Oil

    ¼ cup

  • Lemon Juice

    Lemon Juice

    1-½ tablespoon

  • Olive Oil

    Olive Oil

    ¼ cup

  • Parmesan Cheese

    Parmesan Cheese

    ½ cup, grated

Recipe Steps

steps 5

22 min

  • Step 1

    Cut zucchini with a spiralizer to make fine noodles. Place noodles on a paper towel lined baking sheet, sprinkle with ½ teaspoon kosher salt. This will help the water in the noodle to release. Place more paper towels on top and another baking sheet. Weigh the baking sheet down with a pan to squeeze water out of noodles.
    Step 1
  • Step 2

    In a food processor, combine peeled and cored avocado, almonds, fresh basil, olive oil, lemon juice and 3/4 cup grated parm.
    Step 2
  • Step 3

    Pulse until creamy and combined well.
    Step 3
  • Step 4

    Heat a large saute pan over medium-high heat. Add oil until shimmering and saute noodles very briefly until they are no longer raw but still crunchy.
    Step 4
  • Step 5

    In a large bowl toss the pesto with the noodles until combined. Top with extra grated parm cheese and serve!
    Step 5

Comments 27

  • StellarAvocado919433

    StellarAvocado919433 2 years ago

    However- I didn’t taste it as is- I modified it: I substituted yellow squash for zucchini. Substituted almonds and 1/4 cup oil for store bought (shoprite) Christophe Ranch Pesto (I had in fridge), and added two tablespoons capers. (Reduced salt to about 1/2 teaspoon. I also omitted guacamole this time to reduce calories.) And just fabulous! Amazing!

    • RemarkableCauliflower840066

      RemarkableCauliflower840066 2 years ago

      I add extra in this recipe green chilli & I am high Cholesterol so I change almond into walnuts 😍😍😍😍

      • SpectacularAvocado643538

        SpectacularAvocado643538 2 years ago

        most disgusting thing i've had in my life

        • RousingAvocado997956

          RousingAvocado997956 2 years ago

          Gross couldn’t eat it

          • FabulousMacadamia463488

            FabulousMacadamia463488 3 years ago

            Made it today for the first time. Substituted basil with cilantro. Heaven. Next time I'll add red onions. 👏🏼👏🏼👏🏼

            • UpbeatArugula831602

              UpbeatArugula831602 3 years ago

              Red onions are pretty high in carbs. Surprised me when I looked it up because I love red onions!

          • MirthfulKetone913270

            MirthfulKetone913270 3 years ago

            Made this for the first time. Added a bit more lemon juice which enhanced the flavor. Very tasty.

            • IneffableAvocado172270

              IneffableAvocado172270 3 years ago

              Delicious! But please clarify the cheese. Ingredients call for 1/2 cup parm but recipe says 3/4 cup. Which is it?

              • StupendousRadish341958

                StupendousRadish341958 3 years ago

                Half a cup in the recipe 1/4 sprinkled on top before serving

            • RemarkableCauliflower353586

              RemarkableCauliflower353586 3 years ago

              So good ate this for 3 days in a row.

              • GorgeousMacadamia151209

                GorgeousMacadamia151209 3 years ago

                Made it based around this idea, I had left over guacamole, so fried up zucchini thro in some left over chicken, bit of cream let it simmer away. Then when ready last in put the guac in, have to say was delish. So satisfying. I added dried basal as well when I was cooking. Had no nuts either, still so good,

                • KetoMumma837935

                  KetoMumma837935 3 years ago


                  • TexturedHades

                    TexturedHades 3 years ago

                    First time user of app; I don't know if it's because I didn't have a food processor or what but I had to add extra oil and water to my pesto

                    • AmazingRadish676142

                      AmazingRadish676142 3 years ago


                  • Rkbush27

                    Rkbush27 3 years ago

                    Looks wonderful! This is one my wife and I will eat raw! Thank you!

                    • Mjo

                      Mjo 3 years ago

                      Second time I tried it, still Not a fan.

                      • Juleslau

                        Juleslau 3 years ago

                        I make this last night after reading so many comments. It was my 1st time trying to make spiral zoodles . I like the creaminess and texture of avocado. I may act some chicken with it next time as it was a bit creamy for my liking .

                        • Mjo

                          Mjo 3 years ago

                          Hmmm I wasn’t a fan. I’ll try it one more time. It tasted to grassy for me.

                          • Keiro

                            Keiro 3 years ago

                            Didn't have a lot of fresh basil and only 1 small ripe avocado (waiting for the others to get over ripe) so scaled it down a little (2 servings). It was delicious! This from someone who doesn't really rave over avocado. Now on my list of regulars, be great as a dip for celery.

                            • Mary

                              Mary 3 years ago

                              Delicious - next time I’ll use fewer nuts or maybe pine nuts. Also don’t try to keep the pesto for leftovers - it oxidizes and turns brown like guac does :)

                              • Dee1rob1

                                Dee1rob1 3 years ago

                                To keep it from oxidizing, put it in a container and smooth out the top. Then put saran wrap over it and push it down so it’s against the pesto.

                            • Anonymous

                              Anonymous 4 years ago

                              Tried and loved👌👌👌

                              • Anonymous

                                Anonymous 4 years ago

                                Delicious Had pesto from the shop but added protein cheese and mashed the avocado wow that was really tasty

                                • Annabelle

                                  Annabelle 4 years ago

                                  Loved this recipe!!! So creamy and delicious! I made the recipe for two people and found that there is more than enough pesto to make the zucchini noodles really creamy. Hands down on using fresh noodles versus frozen. Fresh zucchini is way better than the frozen that I buy at Costco. Will make some again very soon!

                                  • seasund_20022972

                                    seasund_20022972 4 years ago

                                    Didn’t have nuts so used pepitas, a little avocado oil and lemon juice. Served over miracle fettuccine, amazing!

                                    • judyann811

                                      judyann811 4 years ago

                                      Really yummy. I didnt have any olive oil so used ghee instead.

                                      • Farrahorac

                                        Farrahorac 4 years ago

                                        I’m allergic to avacado so I made this without the nuts and avocado and sub store bought pesto, but it was delish, I’ll try it with nuts next time.