For the pesto: Blend. Scrape down. Blend again. That is all.
For the zucchini noodles: spiralize three zucchini, or peel into strips with a veggie peeler. Heat a skillet with the olive oil over medium heat. Once oil is hot, add the noodles and toss for 2-3 minutes, or just until heated through and lightly cooked. Add salt and pepper to taste.
Toss noodles with as much pesto as you like, starting with one spoonful and building from there. Avoid over-saucing!
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/avocado-lime-pesto-with-zucchini-noodles/