Avocado Pesto Zoodles

Avocado Pesto Zoodles

Serves: 2 people
Cooking Time: 20 minutes
Avocado Pesto Zoodles


  • 2 - 3 zucchinis, ends removed
  • 1 cup cherry tomatoes, halved
  • Salt and pepper, to taste
  • 2 small chicken breasts
  • 1 large ripe avocado, peeled and sliced
  • 4 - 5 fresh whole basil leaves, plus more for garnish
  • 2 cloves garlic
  • 1/4 cup toasted pine nuts, plus more for garnish
  • Juice of 1/2 a lemon
  • 1/4 cup water
  • Parmesan cheese


Print This Recipe
Craving something healthy and delicious? Then you've got to whip up these Avocado Pesto Zoodles! It's so easy, especially when you do it all using your Veggie Bullet. Click here and get $25 off the Veggie Bullet with the code word "COOKING"!
  1. Using the standard Spiralizing Blade on your Veggie Bullet, spiralize each zucchini and then place it into a medium-size bowl.
  2. Saute the zoodles with the tomatoes for 3 to 5 minutes, until "al dente." Season with salt and pepper.
  3. Grill the chicken breasts, then set aside to cool. Once cooled, slice with the Veggie Bullet Slicer attachment.
  4. In the Veggie Bullet Blender attachment, place the avocado, basil, garlic, pine nuts, lemon juice, water, salt, and pepper. Secure the blade and then blend until smooth. Adjust seasonings as desired.
  5. Pour the pesto over the zoodles and tomatoes. Toss gently with tongs.
  6. Using the Veggie Bullet Shredder attachment, shred the Parmesan cheese.
  7. Divide zoodles into bowls. Top with sliced chicken and shredded Parmesan. Garnish with basil and pine nuts.
  8. Serve and enjoy!