This dish takes a whopping TEN MINUTES to create! 2 large zucchinis, julienned or spiralized 1 cup cherry tomatoes, sliced in half 1/2 cup pine nuts 1/2 cup fresh basil, julienned salt and pepper to taste crushed red pepper flakes to taste For the avocado basil sauce: 1 medium avocado, pitted 1 1/2 cups fresh basil leaves 1/4 cup pine nuts 3 cloves of garlic, minced 1/2 cup extra virgin olive oil + more to thin if necessary 1 Tablespoon fresh lemon juice 1/2 teaspoon fine sea salt Prepare the pesto by combining all ingredients in a food processor and processing until smooth. Taste test and adjust seasonings as necessary. Add a little more oil if too thick and set sauce aside. Place the julienned zucchini noodles in a large bowl and toss with 1/2 of the avocado-basil sauce. Add cherry tomatoes, pine nuts, basil, salt and pepper. Taste test and add more of the avocado-basil sauce if necessary. Serve at room temperature and enjoy.