### TranslatedIngredients: 2 cups Basil leaves - Loosely packed,1 Avocado - pitted,6 Cashew nuts - whole,4 cloves Garlic,2 tablespoons Extra Virgin Olive Oil,1 tablespoon Parmesan cheese - grated,1 tablespoon Lemon juice,Salt - to taste,2 Green zucchini,Extra Virgin Olive Oil - as needed,5 Sun Dried Tomatoes - chopped,Basil leaves - to garnish ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Italian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Zoodles In Creamy Basil Pesto, firstly we will make the Basil Pesto. Add basil, parmesan, nuts, garlic in a food processor/blender and coarsely grind.Add avocado, pinch of salt and lemon juice and pulse to just combine. You should still be able to see little chunks of avocado. Set it asideThe next step is to prepare the Zoodles. Spiralize the zucchini using a spiralizer or using a Mandolin slicer and place the zucchini on the Mandolin slicer horizontally and make sure the Zucchini is safely attached to the safety holder and slice the whole length of the zucchini.Quickly toss the Zoodles in a hot pan with olive oil for about 30 seconds. Remove from heat quickly and transfer to an another dish.Gently toss the Zoodles in the creamy basil pesto and top it with sun-dried tomatoes and basil.Serve Zoodles In Creamy Basil Pesto along with Summer Lettuce Salad for a healthy dinner.