Ingredients:

  • 2 medium zucchini, spiralized
  • 1 cup cherry tomatoes, halved
  • ¼ cup finely chopped red onion
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 ripe avocado
  • 1 cup fresh basil leaves, packed
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons pine nuts or walnuts
  • 2-3 tablespoons water to thin out the pesto

Instructions:

  1. Spiralize the zucchini using a spiralizer or a peeler to create noodles.
  2. Halve the cherry tomatoes and finely chop the red onion.
  3. In a blender, combine avocado, basil, lemon juice, garlic, and pine nuts. Blend until smooth, adding water until desired consistency is reached. Season with salt and pepper.
  4. In a large bowl, combine the zucchini noodles, cherry tomatoes, and red onion. Pour the avocado pesto over and toss gently to coat.
  5. Taste the dish and adjust seasoning if needed. Add extra lemon for zing or additional salt.
  6. Divide into bowls and serve immediately.