Begin by spiralizing two medium-sized zucchinis using a spiralizer. Once spiralized, cut the zucchini noodles into manageable lengths and transfer to a large mixing bowl.

In a food processor, combine two ripe avocados, fresh basil leaves, garlic, and lemon juice. Blend until smooth and creamy, adding a splash of water if needed.

Pour the avocado pesto over the spiralized zucchini noodles. Toss gently until every strand is coated with the creamy sauce.

Transfer to serving plates and sprinkle with additional hemp seeds or nutritional yeast. Enjoy immediately or refrigerate leftovers in an airtight container for up to a day.