Zucchini Noodles with Avocado Pesto


2 large zucchini

Avocado Pesto
1 large ripe avocado, pit and seed removed, chopped
½ cup fresh basil leaves
2 tbsp unsalted raw cashews
3 tbsp fresh lemon juice
2 cloves garlic, crushed
1 tsp salt
½ tsp black pepper
4-6 tbsp water, as needed

Perino tomatoes, chopped


Prepare your zucchini noodles julienne style or spiralled.

To make the avocado pesto, combine all ingredients, except water, and blend/puree until smooth. Slowly add water to mixture until desired consistency is reached.

Toss zucchini pasta with avocado pesto and tomatoes until well combined, season to taste. Serve topped with fresh basil leaves.