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–+ servings
Avocado pesto on zoodles

Avocado Pesto (keto and so easy!)

Author Erin Dooner
Course Main Course
Cuisine American
Servings 7
Prep Time 5 minutes
Total Time 5 minutes
This avocado pesto takes just minutes to make, calls for five ingredients, and is ultra-creamy. It’s also naturally vegan, whole30, keto, paleo and nut-free.

Ingredients

For the pesto:

  • 3 tablespoons olive oil
  • 1-2 tablespoons lemon juice fresh
  • 2 cloves (7 grams) garlic chopped
  • 1 1/4 cups (12 grams) basil leaves
  • 2 large avocados 320 grams flesh total
  • 1/2-3/4 teaspoon salt

For the zucchini noodles:

  • 3 or 4 medium (225 grams each) zucchini peeled
  • 2-4 teaspoons olive oil

Instructions

  • Add the pesto ingredients, using just 1 tablespoon lemon juice and 1/2 teaspoon salt, in the order listed to a high-speed blender. Blend until smooth. Taste and add another tablespoon of lemon juice and more salt, if desired (I use a total of 3/4 teaspoon salt).
    3 tablespoons olive oil, 1-2 tablespoons lemon juice, 2 cloves (7 grams) garlic, 1 1/4 cups (12 grams) basil leaves, 2 large avocados, 1/2-3/4 teaspoon salt
  • Spiralize the zucchini. Preheat a large, non-stick pan over medium-high heat.
    3 or 4 medium (225 grams each) zucchini
  • Add 1-2 teaspoons (I only need 1) of oil to the pan, swirl it around to coat the pan, and cook half the zucchini noodles for about 1-3 minutes under tender. Cook the remaining noodles.
    2-4 teaspoons olive oil
  • Toss only the zoodles you want to eat immediately with the pesto. Store remaining pesto in an airtight container in the fridge for up to 2 days. It'll turn brown on the top, but it can be stirred in without affecting the color too much. Or you can take that layer off and just eat it. It freezes great.

Notes

  • I really recommend weighing this! I packed down the cups a little, but not very tightly.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional values were calculated based on 1/4 cup per serving. The recipe yields 1 3/4 cups.

Nutrition

Calories: 158kcalCarbohydrates: 5gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 171mgPotassium: 298mgFiber: 4gSugar: 0.5gVitamin A: 311IUVitamin C: 8mgCalcium: 16mgIron: 1mgNet Carbs: 1
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤