INGREDIENTSFor the Pesto:1 ripe avocado1 packed cup fresh basil1 packed cup fresh cilantro1 jalapeño, ribs and seeds removed2 garlic cloves, peeledJuice of 1 lime . cup olive oil1 teaspoon salt, or to taste. cup pistachios For the Zoodles:4 zucchinis, peeled2 cups cherry tomatoes, halved2 cups peeled, shredded carrots. medium red onion, peeled and thinly sliced.Preparation: To make the Pesto: In a blender or food processor, blend 1 cup water with all the pesto ingredients, except the pistachios, until incorporated. Add the pistachios and blend until mostly smooth. Taste and adjust seasoning if needed. Set aside.2. To make the Zoodles: Use a grater, peeler, mandoline slicer, or spiralizer to turn the zucchini into zoodles. (I used a spiralizer to get the noodle A.K.A. zoodle shape.) In a large bowl, mix the zoodles with the tomatoes, carrots, and red onion. Arrange the salad in bowls. Top with the pesto and serve.