Avocado Pesto Zoodles

# What you'll need:

→ Zoodles

01 - 2 medium zucchini, spiralized

02 - 0.5 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

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

# Method:

01 - Spiralize the zucchini into noodles using a spiralizer.

02 - Heat 0.5 tablespoon olive oil in a large skillet over medium heat. Add zoodles and a pinch of salt. Sauté for 2 to 3 minutes until just tender but still crisp. Remove from heat and set aside.

03 - In a food processor, combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan cheese, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed.

04 - In a large bowl, toss the warm zoodles with the avocado pesto until evenly coated.

05 - Top the coated zoodles with halved cherry tomatoes and extra basil leaves. Optionally, add more Parmesan or a drizzle of olive oil.

06 - Serve immediately, garnished with freshly ground black pepper.

# Expert Advice:

01 -

Ready in twenty minutes, which means dinner happens before hunger becomes a crisis.
The creamy avocado pesto tastes indulgent while being exactly what your body actually wants.
It's the kind of dish that looks impressive without making you feel like you spent hours in the kitchen.

02 -

If your avocado isn't truly ripe, the pesto will be grainy and bitter instead of silky and subtle, so this is the one step you cannot rush.
Lemon juice is not optional—it prevents the avocado from browning and gives the whole dish a brightness that makes people ask what your secret ingredient is.

03 -