Zoodles with Creamy Avocado Pesto


6 large zucchini, spiralized

1 tablespoon olive oil

For the Sauce:

2 ripe avocados

1 cup fresh basil leaves

3 cloves garlic

¼ cup pine nuts

2 tablespoons lemon juice

½ teaspoon sea salt

3 tablespoons olive oil

Cracked black pepper, to taste


Spiralize the zucchini and set aside on paper towels so that any excess water is soaked up.

In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt, and pulse until finely chopped. Then, with the motor still running, add olive oil in a slow stream until emulsified and creamy.

Drizzle olive oil in a large skillet over medium-high heat, then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan. Serve and enjoy!