Avocado Spinach Pesto with Zoodles

Here's what you'll need:

• 3-4 zucchini, or buy pre-made zoodles at the grocery store
• 1 cup of fresh spinach, packed
• 1 avocado, pitted and peeled
• 2 teaspoons of fresh lemon juice
• 3-4 cloves garlic 
• 1/4 cup extra-virgin olive oil
• 1 teaspoon of kosher salt
• 1 teaspoon of fresh ground pepper 
• (Optional garnish) Cherry Tomatoes, toasted pine nuts and shaved Parmesan

You'll want to have a food processor (or blender), and a vegetable spiralizer on hand.

Instructions:

1. (Skip the next two steps if you purchased store bought zoodles.) Using a vegetable spiralizer, cut the zucchini into long thick spaghetti like strips. Take your kitchen scissors and cut the long strands into pieces that are about 7-8 inches long, making them easier to eat.
2. Dry your zoodles by placing them spread out on a layer of paper towels.  Lightly salt the noodles and cover with another layer of paper towels. Lightly pat down sandwiching the noodles; then set aside for 20-30 minutes allowing them to dry out access water.
3. Once they've dried a bit, toss them in a skillet over medium heat with some olive oil for 3-5 minutes until desired consistency.
4. Now for the sauce! Combine the spinach, avocado, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
5. Top with fresh or roasted cherry tomatoes, toasted pine nuts and Parmesan cheese. 

This is a Mal Beck original.