1. Prepare Your Zucchini

We used a spiralizer to make long, skinny noodles, but if you don’t have one, a chef knife, mandolin, or potato peeler works just as well. Either way you slice it, place your freshly cut “noodles” on a paper towel after, so that any excess water is soaked up.

2. Make the Sauce 

To a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, olive oil, and sea salt. Then, pulse until everything is blended well and creamy.

3. Cook Your Zoodles

Over medium-high heat, drizzle olive oil into a large skillet and add your zucchini noodles. Cook for about 1 to 2 minutes, or until tender.

4. Combine

Add your zucchini noodles to a large bowl and toss with the creamy avocado pesto sauce. Sprinkle with cracked pepper and parmesan cheese, and enjoy!