🥒 Zucchini Noodles with Creamy Avocado Pesto

🥑 Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• ¼ cup pine nuts (plus extra for garnish)
• 2 cloves garlic
• ¼ cup grated Parmesan cheese
• 2 tbsp lemon juice
• ¼ cup olive oil
• Salt and pepper, to taste
• Optional: pinch of red pepper flakes for a little heat

👩‍🍳 Instructions:

1. Make the pesto:
   In a food processor or blender, combine avocado, basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse to combine.
2. Add olive oil:
   Slowly drizzle in olive oil while blending until smooth and creamy. Season with salt, pepper, and optional red pepper flakes.
3. Prepare zucchini noodles:
   If desired, lightly sauté zucchini noodles in a pan with a little olive oil for 1–2 minutes to soften, or serve raw for more crunch.
4. Toss and serve:
   Mix zucchini noodles with the avocado pesto until well coated. Garnish with extra pine nuts and Parmesan.

💡 Tips:

• For extra protein, add grilled chicken or shrimp.
• Serve immediately to avoid zucchini releasing too much water.
• Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent browning.