Peel the zucchini into noodles (a spirializer may be helpful here).

Set aside noodles in colander to drain (Sometimes we blanch the noodles).

Cut the cherry tomatoes and set aside.

Peel the garlic. De-stem the kale. De-skin the two avocados. Measure out the half cup of pine nuts.

With the food processor running, one at a time, drop in the 3-4 cloves of garlic.

Add the avocado, half cup of the pine nuts, and the lemon juice (and the yeast/parmesan). Pulse until blended.

Now add the kale slowly until well incorporated, adding the olive oil incrementally. Salt and pepper to taste.

Toss the zucchini noodles, the tomatoes, and the extra pine nuts with the pesto (or try blanched and sliced almonds). ...And serve.