Ingredients:

  • 2 medium zucchinis (approx. 400g)
  • 1 cup cherry tomatoes, halved (approx. 150g)
  • ½ cup fresh basil leaves, packed (approx. 15g)
  • 1 ripe avocado (approx. 200g)
  • 2 cloves garlic, minced
  • ¼ cup pine nuts (approx. 35g)
  • 2 tablespoons lemon juice (approx. 30ml)
  • ¼ teaspoon sea salt (1.5g)
  • ¼ teaspoon black pepper (1g)
  • 2-3 tablespoons water (30-45ml)

Instructions:

  1. Spiralize the zucchini into linguine-like strips or use a vegetable peeler to create ribbons. Place the zucchini noodles in a mixing bowl and sprinkle lightly with salt; let sit for 10 minutes to draw out excess moisture.
  2. In a food processor, combine avocado, garlic, pine nuts, lemon juice, sea salt, and black pepper. Blend until smooth, adding water as needed to reach desired consistency.
  3. Drain excess liquid from the zucchini noodles and pat dry. Toss the noodles with avocado pesto until well coated. Gently fold in cherry tomatoes and fresh basil. Plate and serve immediately or chill for 10 minutes for a cooler dish.