In a colander set in the sink, toss zucchini noodles with 1/4 teaspoon sea salt. Let sit for 30 minutes to drain. Then squeeze to release more water. You don't have to get every last drop out, just most of it. Pat dry.

Preheat oven to 400 degrees

Arrange almonds in a single layer on a baking sheet. Toast in oven for 6-8 minutes, until golden and fragrant. Watch them carefully so they don't burn.

Transfer almonds to a food processor. Pulse a few times until the almonds are broken up into course pieces -don't overmix.

Add the basil, Parmesan, olive oil, garlic, pepper and remaining 1/2 teaspoon salt. Pulse off and on, scraping sides occasionally, until you get a pesto consistency. Adjust sea salt and pepper to taste- it should be a little on the salty side, as this will be diluted when you add the zucchini noodles.

In a large sauté pan, heat the avocado oil over medium-high heat. Add the zucchini noodles and stir-fry for 3-4 minutes, until al dente.

Add the pesto and toss to coat. Cook for one more minute until hot. Serve immediately.