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Hi everyone! It’s Molly from my name is yeh here, and today I’m sharing a fresh, summery twist on one of my absolute favorite dishes: pesto pasta. But this isn’t just any pesto—this version is creamy, vibrant, and just a little unexpected. We’re blending ripe avocado into a classic basil pesto and tossing it with crisp, spiralized cucumber noodles. It’s cool, refreshing, and perfect for those hot summer nights when you want something satisfying but light.
I love making pesto during the summer before my basil plants give up on me, and it pairs so beautifully with juicy tomatoes, salty parmesan, and a glass of chilled Kendall-Jackson AVANT Chardonnay. This dish comes together in minutes, is easy to prep ahead for gatherings, and works great as a main or a side. Top it with grilled chicken or steak for a heartier meal—or keep it simple and let the flavors shine.
Let’s spiralize!
Why You Will Love This Cucumber Pesto Noodle Recipe
This cucumber pesto noodle dish is the kind of recipe that makes you feel like you’re winning at summer. It’s light but creamy, nourishing but still totally satisfying. The avocado-pesto combo is a little unexpected and a lot delicious—it coats the noodles beautifully without feeling heavy. The spiralized cucumbers add a fun texture and a cool crunch that just hits the spot on a hot day. And the fact that it comes together in minutes and looks super cute on a plate? Major bonus. It’s the kind of easy, breezy recipe you’ll come back to all season long.
Key Ingredients
This light and creamy take on pesto keeps things simple, fresh, and flavorful. Here’s what you’ll need to bring it to life:
- Fresh Basil – The heart of any great pesto! It brings that signature summery, herbaceous flavor that ties everything together.
- Avocado – This is the creamy secret weapon. It adds richness to the pesto without needing cream or cheese.
- Toasted Pine Nuts – Nutty, buttery, and toasty—they give the pesto its classic depth and a bit of crunch.
- Parmesan Cheese – Salty, savory, and oh-so-good. It adds that irresistible umami bite.
- Cucumber Noodles – Light, crisp, and super refreshing. They’re the perfect base for soaking up the creamy pesto.
- Grape Tomatoes – A little burst of sweetness and color to balance all that green.
- Lemon Juice – Just a squeeze brightens the whole dish and keeps the avocado vibrant.
- Crushed Red Pepper Flakes – For the tiniest kick! Totally optional but so good if you like a hint of heat.
How to Make Cucumber Pesto Noodles
This dish comes together quickly and easily—perfect for a light lunch, easy dinner, or a make-ahead party option.
1. Make the pesto.
In a food processor, combine the basil, avocado, pine nuts, parmesan, olive oil, garlic, lemon juice, red pepper flakes, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
2. Spiralize the cucumbers.
Use a spiralizer to turn the cucumbers into noodles. If you don’t have one, a mandoline works well—or simply dice the cucumbers for a chopped salad version.
3. Toss it all together.
In a large bowl, gently mix the cucumber noodles with the pesto until well coated. Top with halved grape tomatoes and a sprinkle of extra parmesan.
4. Chill and serve.
This dish is best served cold, so pop it in the fridge for a bit before serving. Enjoy as-is, or top with your favorite grilled protein to make it a full meal.
Cucumber Pesto Noodles Recipe
Recipe Type:
Entree
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Servings:
2
Ingredients
Pesto
- 1 c firmly packed fresh basil leaves
- ¼ c toasted pine nuts
- ½ c shredded parmesan cheese, plus more for sprinkling
- ¼ c extra virgin olive oil
- 2 cloves garlic
- the juice of half a lemon
- 1 ripe avocado
- salt and pepper to taste
- a pinch of crushed red pepper flakes
Noodles
- 2 large cucumbers, spiralized
- a handful of grape tomatoes, halved
Instructions
- Combine all pesto ingredients in a food processor and blend until smooth. Taste and adjust seasonings as desired.
- Place cucumber noodles in a large bowl and toss with the pesto. Top with tomatoes and more cheese. Chill until ready to serve. Want more food and wine pairing ideas? Check out our blog on the best wine with steak.
Pairing Pesto Pasta with Wine
Looking for the best Chardonnay under $20 to enjoy with this fresh, vibrant dish? Kendall-Jackson offers two standout options that fit the bill perfectly.
The AVANT Chardonnay delivers crisp acidity and bright citrus notes that highlight the light flavors of the cucumber pesto noodles, while its subtle creaminess complements the avocado and parmesan without overpowering them.
If you prefer a richer style, the Vintner’s Reserve Chardonnay brings buttery texture and ripe tropical fruit flavors that balance the cool freshness of the salad, making it a fantastic choice for those who love a more classic Chardonnay experience.
Either way, these wines offer exceptional value and pair beautifully with this easy summer recipe.
FAQs
Can I make this cucumber pesto noodle salad ahead of time?
es! This salad actually tastes even better after it has chilled in the fridge for at least 30 minutes. Just toss it again before serving to redistribute the dressing.
What if I don’t have a spiralizer?
No worries! You can use a mandoline to thinly slice the cucumbers, or simply dice them for a chunkier salad. The flavors will still be fantastic.
Can I substitute the shrimp or protein?
Absolutely. Grilled chicken, tofu, or chickpeas all work well if you want to keep it vegetarian or change things up.
Is this recipe dairy-free?
If you want to make it dairy-free, you can leave out the parmesan or swap it for a dairy-free cheese alternative. The avocado in the pesto still provides creaminess.
How long will leftovers keep?
Stored in an airtight container, this salad will keep well in the fridge for 1-2 days. The cucumbers might soften a bit over time, so it’s best enjoyed fresh.
