Avocado Pesto, Zucchini Noodles and BBQ Shrimp

This avocado pesto is to die for! It's creamy and satisfying and full of healthy fats - a perfect summer meal. 

A traditional pesto calls for parmesan and pine nuts but this simple recipe cuts out the dairy and nuts. I added nutritional yeast for a bit of cheesy flavour and paired it with some spirallized zucchini to make the meal low carb and Keto friendly and topped it with a few bbq shrimp.

Find the recipe below!

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  • 2 ripe avocados
  • Handful of fresh basil
  • 1 garlic clove
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon chilli flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons olive oil 
  • 1 lemon, halved
  • 3 zucchini
  • Shrimp


  1. Peel and place avocados in a food processor with the basil, garlic clove, nutritional yeast, chilli flakes, salt and pepper.
  2. Add 1 tablespoon olive oil and juice of half the lemon.
  3. Blend until a smooth consistency. 
  4. Spiralize the zucchini. 
  5. Pour 2 tablespoons olive oil in a large skillet on medium-low heat.
  6. Add zucchini and let it cook down for about 10 minutes until slightly softened. 
  7. In the meantime, season shrimp with salt, pepper, chilli flakes, or any other favourite spices. 
  8. Place shrimp on a heated grill until cooked through on each side- about 10 minutes. 
  9. Pour the pesto sauce onto the zucchini noodles in the skillet and toss.
  10. Plate in a shallow bowl, place a few cooked shrimp on top and drizzle with lemon juice. 

This recipe serves two, but you can easily double up on the ingredients to make more.