Zucchini Noodles with Creamy Avocado Pesto

Ingredients:
-2 large zucchini (spiralized), 1 Tbsp olive oil.
-For the Sauce: 2 ripe avocados, 1 cup fresh basil leaves, 3 cloves garlic, ¼ cup pine nuts, 2 Tbsp lemon juice, ½ tsp sea salt, ¼ cup olive oil, cracked black pepper
Method:
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
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 to taste with cracked pepper and a little parmesan.