Basil Avocado Pesto with Veggie Noodles

When you want to make your meals healthier but don’t want to sacrifice your favorite pasta dishes, trade out your traditional pasta for veggie noodles (also known as zoodles). While our version is made with yellow squash, many people also use zucchini. While veggie noodles will work with any type of sauce, we pair ours with a special pesto sauce made with ingredients bursting with vitamins and minerals.


The Basil essential oil included in the pesto is there to add a strong basil flavor, and support your cardiovascular and nervous system.* In addition, when Basil oil is taken internally, it can also help lessen any anxious feelings and help you feel mentally alert.*




2 yellow squash (or zucchini)



1–2 drops Basil essential oil

½ ripe avocado

1 cup basil

2 garlic cloves

2 tablespoons pine nuts

¼ cup parmesan cheese

1 tablespoon fresh lemon juice

3 tablespoons water

½ teaspoon salt



1.      Wash your fresh produce and leave to dry.

2.      Using a veggie spiralizer or a peeler, slice up the yellow squash into thin noodles resembling spaghetti or fettuccini and set aside. You can also buy uncooked spiralized zoodles at many grocery stores.

3.      Place the basil, avocado, garlic, pine nuts, lemon juice, parmesan cheese, water, 1–2 drops Basil essential oil and salt in a food processor or blender.

4.      Warm veggie noodles in a skillet for 5–10 minutes and season with salt and pepper. Add pesto and enjoy.


Tip: You can cut down on the amount of basil needed and replace a portion of it with baby leaf spinach. If you decide to use less basil in favor of more spinach, you won’t lose out on any basil flavor thanks to the potency of the Basil oil.

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