Zucchini Noodles with Avocado Pesto

Instructions

1. 1

   Make the pesto: blend avocados, basil, avocado oil, lemon juice, garlic, and sea salt in a food processor until smooth and creamy. Adjust salt and lemon to taste.

2. 2

   Heat a large skillet over medium-high heat with a drizzle of avocado oil.

3. 3

   Add zucchini noodles and toss for 2–3 minutes just until slightly softened but still with a bite. Don't overcook.

4. 4

   Remove from heat and immediately toss with the avocado pesto and coconut aminos.

5. 5

   Plate and top with cherry tomatoes if using.

6. 6

   Serve right away.