Creamy Avocado Pesto Zucchini Noodle Bowl (Vegan)

After a long morning surf session in Ocean Beach, the last thing I want is something heavy. This bowl is what I reach for — cool, creamy, and absolutely packed with life. The avocado pesto came about when I ran out of Parmesan and thought, why not let the avocado do the heavy lifting? Turns out it makes a pesto that’s even silkier than the original, and it’s completely plant-based. My yoga students always ask for this recipe after potlucks.

aka The Ocean Breeze Bowl

Ingredients

Avocado Pesto

• 2 ripe avocados, halved and pitted
• 2 cups packed fresh basil leaves
• ¼ cup pine nuts (or raw cashews)
• 2 cloves garlic, peeled
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2–3 tablespoons water, to thin as needed

Bowl

• 4 medium zucchini (about 1½ lbs), spiralized into noodles
• 1 cup cherry tomatoes, halved
• ¼ cup pine nuts, lightly toasted in a dry skillet
• 2 tablespoons hemp seeds
• Fresh basil leaves, for garnish
• Red pepper flakes, optional

Instructions

1. Spiralize the zucchini: Using a spiralizer or julienne peeler, turn the zucchini into noodles. Place them in a large colander, sprinkle with a pinch of salt, and let sit 5 minutes to release moisture. Gently squeeze out excess water with a clean kitchen towel — this prevents a watery bowl.
2. Make the avocado pesto: Add the avocado flesh, basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend for 30–45 seconds, scraping down sides as needed. Add water one tablespoon at a time until you reach a creamy, scoopable consistency (thinner than guacamole, thicker than salad dressing).
3. Toss the noodles: Transfer the squeezed zucchini noodles to a large bowl. Add the avocado pesto and toss with tongs until every strand is evenly coated. Taste and adjust salt or lemon juice.
4. Assemble the bowls: Divide the dressed zucchini noodles among 4 bowls. Top each with halved cherry tomatoes, a sprinkle of toasted pine nuts, hemp seeds, fresh basil leaves, and red pepper flakes if you like a little kick.

Tips

• Prevent browning: The lemon juice helps, but this pesto is best served immediately. If making ahead, press plastic wrap directly onto the surface of the pesto to minimize oxidation.
• No spiralizer? Use a Y-peeler to make wide ribbons, or buy pre-spiralized zucchini noodles from the produce section.
• Add protein: Toss in marinated chickpeas, white beans, or grilled tofu to make it more filling.
• Nut-free version: Replace pine nuts with raw sunflower seeds — works perfectly in the pesto and as a topping.