|15 min||15 min||8|
|1 tbsp||Extra virgin olive oil|
|2 avocado(s)||Avocado (for the pesto, ripe)|
|1 cup||Basil, fresh (for the pesto)|
|3 clove(s)||Garlic (for the pesto)|
|1/4 cup||Pine nuts, dried (for the pesto)|
|2 tbsp||Lemon juice (for the pesto)|
|1/2 tsp||Sea salt, fine (for the pesto)|
|3 tbsp||Extra virgin olive oil (for the pesto)|
|1 dash||Black pepper (for the pesto)|
|1 tbsp||Nutritional yeast (for the pesto)|
Use a vegetable spiralizer, mandolin or julienne peeler to spiralize the zucchini into noodles. Set aside and place on paper towels so that any excess water is soaked up.
Place garlic clove in the food processor by itself and pulse about 10 times until finely chopped. Add pine nuts and the rest of the pesto ingredients to the food processor and pulse until finely chopped. The with the food processor motor still running, steam in the olive oil, blending until well combined, emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat, then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little nutritional yeast.
Serve and enjoy!