This is a side view of a bowl of zoodles. The zucchini noodles have an avocado pesto on them. A fork is twirling the zoodles around the fork. Recipe
VG Vegetarian

Avocado Pistachio Pesto with Zoodles

You’ll love this low carb + gluten free + dairy free recipe for Avocado Pistachio Pesto Zoodles! The pesto is so tasty, you’ll be putting it on everything!

Prep: 10 minsTotal: 10 mins
Servings: 2 1x


  • 2 zucchinis (or 3 depending one size), spiralized blade C
  • 1/4 teaspoon sea salt for the zoodles
  • 1/2 cup pistachio
  • 1/4 cup hemp hearts
  • 2 garlic clove
  • 1/4 teaspoon sea salt
  • 2 avocado
  • 1/2 cup avocado oil
  • cilantro, chopped


  1. Spiralize your zucchini and toss with sea salt, set aside in a strainer lined with a paper towel.
  2. Combine the pistachio, hemp hearts, garlic, and sea salt in a food processor.
  3. Process until finely chopped.
  4. Add the avocado and avocado oil to the food processor.
  5. Process until completely combined.
  6. Pat dry the zoodles with a paper towel.
  7. Toss the avocado pesto with the zoodles and top with additional pistachio and chopped cilantro.


Per serving: Calories 316; Fat 27.0g (Sat 5.3g); Protein 6.2g; Carb 19.3g (net carbs 8.4g); Fiber 10.9g; Sodium 535mg

Nutrition Info:

  • Serving Size: 2
  • Calories: 314
  • Sugar: 7g
  • Sodium: 615mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 19g
  • Carbohydrates: 21g
  • Fiber: 12g
  • Protein: 8g
© The Toasted Pine Nut