Avocado Pesto Pasta (Raw)

So this is not the actual recipe picture but I just added it so you can get the idea of how it supposed to look

This is my first contribution to this blog. So I hope you like my ideas. This recipe is inspired from Chef Chloe Coscarelli I just love her vegan recipes!
I've made some changes from her original recipe: instead of whole wheat linguini I use raw zucchinis as my pasta. Also, I like to add spinach :) Enjoy!!

Serves about 6 people

Ingredients

• 4-6 zucchinis (depending on the size and you can do a combination of yellow and green zucchinis)
• 1 bunch basil leaves (about 2½ ounces)
• ½ cup pine nuts (since pine nuts are a bit expensive I use walnuts instead)
• 2 ripe avocados, pitted and peeled
• 2 handfuls of spinach
• 2 tablespoons fresh lemon juice (about ½ of a lemon)
• 3 cloves garlic
• ½ cup olive oil
• Salt to taste
• 1 tsp. of UDO oil (optional)
• freshly ground black pepper to taste
• ¼ cup chopped sun dried tomatoes (optional)

Directions

1. In a food processor or Vitamix, blend basil, pine nuts, spinach, avocados, lemon juice, garlic, UDO oil and olive oil. Season with salt and pepper.
2. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
3. In a large serving bowl, toss pesto with zucchini pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top zucchini pasta with sundried tomatoes