Zucchini Noodles with Creamy Avocado Pesto

4 large zucchini

Avocado pesto:

1 ripe avocado

1/2 cup fresh basil leaves

2 cloves garlic

2 tablespoons pine nuts

1 tablespoon lemon juice

1/2 teaspoon sea salt
1/2 teaspoon black pepper

1 tablespoon extra virgin olive oil

2 teaspoons olive oil

Cherry tomatoes, halved or quartered

Salt and cracked pepper to taste

Grated Parmesan cheese

Spiralize zucchini into noodles and set aside on paper towels so that any excess water is soaked up.

Put avocado, basil, garlic, pine nuts, lemon juice, salt, and black pepper in a food processor and pulse until finely chopped.  Then, with the motor still running, add extra virgin olive oil in a slow stream until emulsified and creamy. 

Heat 2 teaspoons olive oil in a large skillet over medium-high heat, then add the zucchini noodles, cooking for about 1 to 2 minutes or until just tender. 

Transfer zucchini noodles to a bowl and toss with avocado pesto and tomatoes.  Season to taste and serve with freshly grated Parmesan.

Serves 4.

From Eat Yourself Skinny website, with minor changes