Zubereitung

1. 1

   Turn the zucchini into noodles with a spiralizer. Lay them on a kitchen towel, sprinkle lightly with salt and let them rest so excess water is drawn out.

2. 2

   Toast the pine nuts in a dry pan until golden, then let them cool.

3. 3

   Blend the avocado, basil, garlic, olive oil and the juice of the lemon with salt and pepper into a smooth, creamy pesto.

4. 4

   Pat the zoodles dry, toss them thoroughly with the pesto and serve scattered with the toasted pine nuts.