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Zucchini Noodles with Avocado and Walnut Pesto
Prep Time
10 mins
Total Time
10 mins
Course: Main Course
Cuisine: American, Italian
Servings: 2 servings
Calories: 262 kcal
Author: Michael Monson
  • 1 small, or 1/2 large avocado
  • 45 grams fresh spinach or mixed greens
  • 14 grams raw, shelled walnuts
  • 1 tablespoon (5g) nutritional yeast
  • 1 teaspoon Bragg’s Liquid Aminos
  • 1 teaspoon rice wine vinegar or lemon juice
  • 1 tablespoons olive oil
  • 2 small to medium sized zucchini, spiralized
  • Salt and pepper to taste
  1. To a blender cup, or food processor, add the avocado, greens, walnuts, nutritional yeast, a pinch of salt, Bragg’s, olive oil and vinegar. Blend until creamy. Add water, a tablespoon at a time to get the mixture to a creamy consistency, without being too thin.

  2. Pour your avocado pesto over the spiralized zucchini noodles. Toss. Top with sunflower seeds, or nut-based parm (not figured into macros or calories).

Recipe Notes

262 calories per serving (depending on size of avocado and zucchini). 21.4g Fat, 7.4g Net Carbs., 7.8g Protein.