Ingredients:

  • 2 medium zucchini (about 500g), spiralized
  • 1/2 teaspoon sea salt (2g)
  • 1 ripe avocado (about 200g)
  • 1 cup fresh basil leaves (about 20g)
  • 2 tablespoons pine nuts (30g)
  • 1 tablespoon nutritional yeast (5g)
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons water (or more for desired consistency)
  • Salt and pepper to taste

Instructions:

  1. Wash and trim the ends of the zucchini, spiralize into noodles, sprinkle with sea salt, set aside for 10 minutes, then drain.
  2. In a food processor, combine avocado, basil, pine nuts, nutritional yeast, garlic, lemon juice, and water, then blend until smooth.
  3. Toss the zucchini noodles with the avocado basil pesto until evenly coated.
  4. Divide into two servings and garnish with additional pine nuts or basil leaves if desired.