# 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 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
# How to Make It:
01 - Transform the zucchini into noodles using a spiralizer, creating uniform strands for even cooking.
02 - Warm 1/2 tablespoon olive oil in a large skillet over medium heat. Add the spiralized zucchini with a pinch of salt. Sauté for 2–3 minutes until just tender while maintaining a crisp texture. Remove from heat and set aside.
03 - Combine the avocado, basil, pine nuts, garlic, lemon juice, Parmesan, 2 tablespoons olive oil, salt, and black pepper in a food processor. Blend until completely smooth and creamy, scraping down the sides as necessary to incorporate all ingredients.
04 - Transfer the warm zoodles to a large mixing bowl. Pour the avocado pesto over the noodles and toss thoroughly until every strand is evenly coated with the vibrant green sauce.
05 - Scatter the halved cherry tomatoes and fresh basil leaves over the dressed zoodles. Add additional Parmesan or a light drizzle of olive oil if desired. Serve immediately, finishing with freshly ground black pepper to taste.
