Zucchini Noodles with Avocado Pesto

Ingredients

• 2 medium zucchini
• 1 large avocado
• 1 cup fresh basil
• 2 cloves garlic
• 1 medium lemon
• 3 tablespoons olive oil
• 1 tablespoon pine nuts
• 1 cup cherry tomatoes
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Wash and dry the zucchini. Use a spiralizer or a vegetable peeler to create zucchini noodles. Set aside.

2. 2

   Cut the avocado in half, remove the pit, and scoop the flesh into a blender.

3. 3

   Add the fresh basil leaves, garlic cloves, juice of the lemon, olive oil, pine nuts, salt, and black pepper to the blender.

4. 4

   Blend the mixture on high speed until smooth and creamy, scraping down the sides as needed. If the pesto is too thick, add a little more olive oil or a splash of water to achieve desired consistency.

5. 5

   In a large mixing bowl, combine the zucchini noodles with the avocado pesto, tossing until the noodles are well coated.

6. 6

   Halve the cherry tomatoes and fold them into the zucchini noodles.

7. 7

   Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

8. 8

   Serve immediately, garnishing with additional pine nuts and fresh basil if desired.