Instructions

For the Zucchini Noodles:

1. Use a spiralizer to create zucchini noodles from the four medium-sized zucchinis. Place the noodles in a large corander and add salt, allowing the excess water to drain into a bowl or sink and then and set aside.

For the Avocado Pesto:

1. In a food processor, combine the ripe avocados, fresh basil leaves, fresh parsley leaves, minced garlic, pine nuts or walnuts, and lemon juice.
2. Pulse the mixture until the herbs and nuts are finely chopped and blended.
3. With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto becomes smooth and creamy. You may need to stop and scrape down the sides of the food processor bowl as needed.
4. Season the avocado pesto with salt and black pepper to taste. If you like a bit of heat, add red pepper flakes to your desired level of spiciness.

To Serve:

1. Pour the creamy avocado pesto over the zucchini noodles. You can add this in a sauce pan and heat on low to warm up the noodles and pesto.
2. Gently toss the noodles and pesto together until the noodles are well coated.
3. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice as desired.
4. Garnish your Zucchini Noodles with Avocado Pesto with grated vegan or dairy Parmesan cheese if you like.
5. Serve your zucchini noodle dish immediately, either as a cold salad or a slightly warmed dish. Enjoy!