Zoodles with Creamy Avocado Pesto

So delish!

Zucchini, spiralized
1 tbls olive oil

Sauce:
ripe avocado
1 cup basil (or spinach leaves)
2 cloves garlic
1/4 cup pine nuts (or walnuts)
2 tbls lemon juice
salt, cracked black pepper to taste
3 Tbls olive oil

Spiralized zucchini and set aside on paper towel to soak up excess water.
Put the sauce ingredients (except olive oil) in a food processor and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.

Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cook for only a minute or 2. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with salt and pepper and a little Parmesan.