Zucchini spaghetti with almond pesto and avocado

Prepare almond pesto. Soak almonds in cold water overnight, then peel and chop coarsely.

Put almonds, basil and mint leaves, a clove of garlic in a blender, add lemon juice, olive oil, a pinch of salt and blend until the mixture is smooth.

Mix the avocado flesh with flax seeds, lemon juice, and zest, add the remaining garlic clove, and blend everything until smooth.

Turn zucchini into thin long noodles using a spiralizer or a grater for Korean carrots.

Place the zucchini in a serving bowl, add pesto and mix. Top with avocado tahini sauce and serve.