Begin by spiralizing two medium zucchinis using a spiralizer or julienne peeler. Place them in a large bowl sprinkled lightly with sea salt and let them sit for about 5 minutes.

In a food processor, combine two ripe avocados, a handful of fresh basil leaves, one clove of garlic, the juice of one lemon, and a quarter cup of hemp seeds. Pulse until smooth and creamy.

Pour the pesto over the prepared zucchini noodles and gently toss until the noodles are thoroughly coated.

Serve immediately for the best texture. Store leftovers in an airtight container in the refrigerator for up to one day.