# Components:
→ Vegetables
01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved (optional)
→ Pesto
03 - 1 ripe avocado, pitted and peeled
04 - 1 cup fresh basil leaves, packed
05 - 2 tablespoons pine nuts or walnuts
06 - 2 tablespoons grated Parmesan cheese or nutritional yeast
07 - 1 clove garlic
08 - 2 tablespoons extra-virgin olive oil
09 - 2 tablespoons lemon juice
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Additional grated Parmesan
12 - Fresh basil leaves
13 - Crushed red pepper flakes (optional)
# Method:
01 - Spiralize the zucchini using a spiralizer or julienne peeler. Arrange the zoodles on a paper towel to absorb excess moisture.
02 - In a food processor, combine avocado, basil leaves, pine nuts or walnuts, Parmesan cheese or nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper. Blend until the mixture is smooth and creamy. Adjust seasoning if necessary.
03 - Heat a large nonstick skillet over medium heat. Add the zucchini noodles and cook for 2 to 3 minutes, stirring gently, until just tender but still firm.
04 - Remove the skillet from heat. Add the avocado pesto to the zoodles and toss thoroughly until evenly coated. If using, fold in cherry tomato halves.
05 - Transfer to serving plates and garnish with extra grated Parmesan, fresh basil leaves, and a sprinkling of red pepper flakes, if desired.
