2 servings

2 medium-sized Italian zucchini
1 tablespoon chopped walnuts for garnish
PESTO:
1 ripe avocado
¼ cup fresh basil leaves
½ tablespoon fresh parsley
½ clove garlic
1 teaspoon sunflower seeds
½ tablespoon lemon juice
water
pinch of salt
ground pepper to taste

Use a julienne peeler or mandoline to slice/peel the zucchini into noodles.

Place all the pesto ingredients in a food processor and add water until creamy. Season with a pinch of salt and ground pepper.

Boil the noodles in water for 2 minutes until tender, do not overcook. Use a colander to strain them.

Add zucchini noodles to a large bowl and toss with avocado pesto. Sprinkle with chopped walnuts. Serve.