Low-carb courgette noodles with avocado pesto

Low-carb courgette noodles with avocado pesto: a fresh, creamy recipe with courgette, avocado, basil, pine nuts and cherry tomatoes – light and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 4 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 3 courgettes
• 1 avocado
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp water
• 20 g pine nuts
• 2 cherry tomatoes
• 1 handful of basil
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · blender · spiralizer · chopping board · knife · mixing bowl

1. Wash the courgettes and spiralise them into courgette noodles. Then put them in a large bowl.
2. Halve the avocado, scoop out the flesh and put it in a blender with the basil and garlic.
3. Add the olive oil, lemon juice, water, salt and pepper and blend everything into a smooth, creamy pesto. If the sauce is too thick, adjust with a little water.
4. Add the avocado pesto to the courgette noodles and mix thoroughly until the courgetti are coated all over.
5. Toast the pine nuts and halve the cherry tomatoes.
6. Serve the courgette noodles straight away, topped with the pine nuts and cherry tomatoes.

Good to know

When it needs to be quick but still taste fresh, this dish is just right. Creamy, green and pleasantly light – without much effort.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids); basil → parsley (also adds vitamin K); lemon juice → lime juice (similarly fresh, with vitamin C); olive oil → avocado oil (mild, with mainly monounsaturated fatty acids)

Allergens

The recipe is gluten-free and dairy-free but contains pine nuts as a potential allergen. It's generally mild for children – only the garlic may be too intense depending on age – and during pregnancy the ingredients are usually no problem with good kitchen hygiene.

Dairy-free recipes