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Spiralize the zucchinis using a spiralizer or julienne peeler to create noodles. Set them aside.
In a food processor, blend the avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and pepper until smooth.
Toss the zucchini noodles with the avocado pesto until well-coated.
Serve immediately or refrigerate for a cold, refreshing salad.
Serving and Storage Tips:
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