Begin by spiralizing the zucchini into noodle shapes using a spiralizer, julienne peeler, or a sharp knife. Transfer to a mixing bowl and allow to rest.

In a food processor, combine ripe avocados, fresh basil, garlic, lemon juice, and hemp seeds or pine nuts. Blend until smooth and creamy.

Pour the avocado pesto over the zucchini noodles and gently toss to ensure all strands are coated.

Serve immediately on chilled plates or store in an airtight container in the fridge for a maximum of one day.