Creamy Avocado Pesto Zucchini Noodles with Burst Tomatoes | make this delicious paleo + vegan + gluten free dinner in only 15 minutes |

Creamy Avocado Pesto Zucchini Noodles with Burst Tomatoes

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings (can be cut in half) 1x
  • Category: Dinner
  • Cuisine: American


These Pesto Zucchini Noodles are covered in a delicious nut and dairy-free avocado pesto. It’s the perfect quick, easy and healthy weeknight meal.



  • 1/2 cup cherry tomatoes
  • 1/2 teaspoon oil
  • 4 medium zucchinis, cut into noodles with a spiralizer (this is what I have) or julienne peeler
  • 2 cups spinach

For the avocado pesto:

  • 1/4 cup basil leaves
  • 1 avocado, peeled and pit removed
  • 1/4 cup spinach, divided
  • 1/4 cup sunflower seeds
  • 2 tablespoons fresh squeezed lemon juice
  • 3/4 cup water, olive oil or a combination (see notes)
  • 1 garlic clove
  • Sea salt, to taste


  1. Preheat your oven to 400 degrees. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft, and a few have burst.
  2. While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. Once it begins to boil, drop the zucchini noodles in, wait 30 seconds then drop in the 2 cups of spinach and stir the pot. Immediately pour the noodles and spinach into the colander and let it drain well.
  3. Combine all the pesto ingredients in a blender and blend on high until smooth. Pour the pesto over the well-drained zucchini noodles and toss to coat. Season to taste with sea salt (I like about one teaspoon).
  4. Serve the zucchini noodles with the burst tomatoes and a few sunflower seeds over top.