Ingredients:

  • 2 medium zucchinis (about 500g)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 ripe avocado (about 200g)
  • 1 cup fresh basil leaves (about 30g)
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (optional, or use nutritional yeast for vegan)
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions:

  1. Use a spiralizer to create noodles from the zucchinis or use a vegetable peeler for ribbon-style noodles.
  2. In a food processor, combine the avocado, basil leaves, lemon juice, garlic, and Parmesan cheese (if using). Blend until smooth, drizzling in olive oil gradually.
  3. Season the pesto with salt and pepper to taste. Adjust lemon juice if needed.
  4. Heat olive oil in a large skillet over medium heat. Add zucchini noodles, season with salt and pepper, and sauté for 2-3 minutes until slightly tender.
  5. Toss sautéed zucchini noodles with avocado basil pesto in the skillet. Serve immediately, garnished with extra basil or cheese, if desired.