# What You'll 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
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
# How To Make It:
01 - Spiralize the zucchini into noodles using a spiralizer.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2 to 3 minutes until tender but still crisp. Remove from heat and set aside.
03 - In a food processor, combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan cheese, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
04 - In a large bowl, gently toss the warm zucchini noodles with the avocado pesto until thoroughly coated.
05 - Top the coated noodles with halved cherry tomatoes and extra basil leaves. Add more Parmesan or a drizzle of olive oil if desired. Serve immediately, garnished with freshly ground black pepper.
