Begin by spiralizing 3-4 medium zucchinis into long, thin noodles, known as zoodles. Use a spiralizer for best results, creating a beautiful, light base for your dish.

To enhance the texture of your zoodles, sprinkle a little salt over them and let them sit for 15 minutes. After sitting, use a clean kitchen towel or paper towels to pat the zoodles dry.

In a food processor, blend 2 ripe avocados, 2 cups of fresh basil, and 3-4 garlic cloves until smooth and creamy. Gradually drizzle in high-quality olive oil while processing to achieve desired consistency.

If you prefer your zoodles slightly tender, heat a drizzle of olive oil in a skillet over medium-high heat. Sauté for just 1-2 minutes, then remove from heat.

In a large bowl, toss the prepared zucchini noodles with the creamy avocado pesto until evenly coated. Serve immediately, garnishing with additional seeds or nutritional yeast.