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Serves 4
1 avocado, halved and pitted
3 cups baby spinach
2 tablespoons almonds
2 garlic cloves
Juice of 1 lime
½ teaspoon fine grain sea salt
Red pepper flakes (optional)
1 cup cherry tomatoes, halved 

2 tablespoons extra virgin  olive oil
6 medium-large zucchini 

1. Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor or blender.

 Blend for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water.
Take a taste and adjust seasoning. Add olive oil and set aside.


Using a spiralizer create zucchini noodles.  If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

You can cook them in boiling water for 2 minutes or on the stove on low heat for 3-4 minutes.
Transfer "zoodles "to a large serving bowl, add pesto and halved cherry tomatoes and mix well.

Feel free to top with additional vegan toppings such as organic edamame 

Creamy Vegan Avocado-Spinach Pesto Zoodles: Project
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