Vegan Zucchini Pesto


  • 1 avocado ripe
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 Tbsp lemon juice 15 mL
  • 2 Tbsp extra virgin olive oil 30 mL
  • Water as needed
  • Salt and pepper to taste
  • 2-3 zucchinis spiralized or cut into ¼ inch wide strips


Sauce: In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.

Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.

Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).


Serving: 1serving (half recipe) Calories: 362kcal (18%) Carbohydrates: 16g (5%) Protein: 4.6g (9%) Fat: 34.1g (52%) Saturated Fat: 6.3g (39%) Cholesterol: 0mg Sodium: 28mg (1%) Potassium: 1043mg (30%) Fiber: 9.1g (38%) Sugar: 4.1g (5%) Calcium: 40mg (4%) Iron: 1.4mg (8%