Zucchini Noodles with Avocado Pesto

Ingredients

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

Instructions

1. 1

   Using a spiralizer or a vegetable peeler, create zucchini noodles from the two medium zucchinis. Set aside.

2. 2

   In a food processor, combine 1 large avocado, 1 cup of fresh basil, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 cloves of garlic (minced), 3 tablespoons of nutritional yeast, 1 teaspoon of black pepper, and 1 teaspoon of salt. Blend until smooth and creamy, scraping down the sides as needed.

3. 3

   In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still al dente.

4. 4

   Remove the skillet from heat and add the avocado pesto to the zucchini noodles. Toss gently to combine, ensuring the noodles are well coated.

5. 5

   Halve 1 cup of cherry tomatoes and add them to the skillet, mixing them in with the zucchini noodles and pesto.

6. 6

   Serve immediately, garnished with 2 tablespoons of pine nuts sprinkled on top for added crunch.