Oil-free and whole food plant-based .... this pesto is to live for!
Here's how I did it:
1/2 avocado, pitted and chopped
1 very large bunch of fresh basil leaves (1 to 2 cups, packed)
1/4 cup raw, plain pistachio nuts
1 clove of garlic or 1 tsp garlic powder
1 green onion/scallion
1 lemon, juiced
1 tsp mixed dried Italian herbs
chilli pepper flakes as desired (optional)
sea salt to taste (optional)
1 large pile of zucchini noodles
Simply place all of the above ingredients (except for the zoodles) in your food processor fitted with the S blade and process until you have a chunky-creamy sauce. I like my pesto sauce to have some texture so I don't use a blender and I don't over process. But if you like your sauce smooth and lump free, then simply process a little longer.
Pour your pesto sauce over your zoodles, mix well and serve with some fresh scallion and basil leaves.