Pesto is so delicious. The basil gives it such a fresh flavor and the nuts make it nutty and the parm gives it a nice bite. I love blending this with avocado because it makes for the creamiest pesto ever! Barely cook the zucchini so they stay crisp, but not raw. I used almonds in the recipe instead of traditional pine nuts which are higher in carbs.
Cut zucchini with a spiralizer to make fine noodles. Place noodles on a paper towel lined baking sheet, sprinkle with ½ teaspoon kosher salt. This will help the water in the noodle to release. Place more paper towels on top and another baking sheet. Weigh the baking sheet down with a pan to squeeze water out of noodles.
In a food processor, combine peeled and cored avocado, almonds, fresh basil, olive oil, lemon juice and 3/4 cup grated parm.
Pulse until creamy and combined well.
Heat a large saute pan over medium-high heat. Add oil until shimmering and saute noodles very briefly until they are no longer raw but still crunchy.
In a large bowl toss the pesto with the noodles until combined. Top with extra grated parm cheese and serve!