# What You Need:
→ Zoodles
01 - 2 medium zucchini, spiralized
02 - 1/2 tablespoon olive oil
03 - Pinch of salt
→ Avocado Pesto
04 - 1 ripe avocado, pitted and peeled
05 - 1 cup fresh basil leaves, packed
06 - 2 tablespoons pine nuts (or walnuts)
07 - 1 clove garlic
08 - 2 tablespoons lemon juice (about 1/2 lemon)
09 - 2 tablespoons grated Parmesan cheese (or nutritional yeast for vegan)
10 - 2 tablespoons olive oil
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
→ Toppings
13 - 1 cup cherry tomatoes, halved
14 - Extra basil leaves, for garnish
15 - Freshly ground black pepper, to taste
# Steps:
01 - Spiralize zucchini into noodles.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the zoodles and a pinch of salt. Sauté for 2-3 minutes until just tender but still crisp. Remove from heat and set aside.
03 - In a food processor, combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed.
04 - Toss the warm zoodles with the avocado pesto in a large bowl until evenly coated.
05 - Top with halved cherry tomatoes and extra basil. Add more Parmesan or a drizzle of olive oil if desired.
06 - Serve immediately, garnished with freshly ground black pepper.
