In a high-power blender, add 1 1/2 teaspoons olive oil, pesto, and avocado. Blend until creamy and well-combined.
Heat remaining 1 1/2 teaspoons olive oil in a large non-stick skillet over medium heat. Add zucchini noodles and and cook for 2-3 minutes, until softened.
Pour pesto sauce into pan and toss noodles to coat. Place in a bowl and add toppings of choice, if desired.
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