Servings: 8

6 large zucchini, spiralized 6 large zucchini, spiralized
1 Tbsp olive oil 1 Tbsp olive oil
For the Sauce: subheading: For the Sauce:
2 ripe avocados 2 ripe avocados
1 cup fresh basil leaves 1 cup fresh basil leaves
3 cloves garlic 3 cloves garlic
¼ cup pine nuts ¼ cup pine nuts
2 Tbsp lemon juice 2 Tbsp lemon juice
½ tsp. sea salt ½ tsp. sea salt
3 Tbsp olive oil 3 Tbsp olive oil
Cracked black pepper, to taste Cracked black pepper, to taste

Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. (Now zucchinis are made up of 95% water - so it’s important to try and get out any excess water so you don’t have soggy noodles.  The easiest way for me to do this is by putting them in a colander in the sink, sprinkling them with a little salt and letting the water drain out.  Then I just pat them dry with a paper towel and they’re crisp and ready to go!)
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt 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, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!

Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Freestyle Points: 5  Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Freestyle Points: 5