# Ingredients:
→ 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
# Instructions:
01 - Spiralize 2 medium zucchini into noodles using a spiralizer.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the zoodles with a pinch of salt and sauté for 2–3 minutes until tender yet crisp. Remove from heat and set aside.
03 - Combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan cheese, 2 tablespoons olive oil, salt, and black pepper in a food processor. Blend until smooth and creamy, scraping down sides as necessary.
04 - In a large bowl, toss the warm zoodles with the avocado pesto until evenly coated.
05 - Top with halved cherry tomatoes and garnish with extra basil leaves. Add additional Parmesan cheese or a drizzle of olive oil if preferred.
06 - Serve immediately, garnished with freshly ground black pepper.
