Start by roasting the garlic. Slice the root end off of the garlic, and place the garlic root side facing down on a piece of aluminum foil. Begin to fold the foil around the garlic, pour the olive oil over, and close the foil around the garlic. Roast the garlic for 25 minutes at 350 degrees. If you want to save time you can skip this and add 1-2 cloves of raw minced garlic.

Pour the pine nuts onto a baking sheet, and let them roast alongside the garlic for 2-3 minutes, until golden. Remove the from baking sheet immediately (otherwise they will keep cooking and might burn), and let cool.

Now it is time to assemble your sauce. Slice the avocados in half, removing the pit, and scooping the avocado into the blender. Then add the lemon juice, basil leaves, salt, Parmesan, 2 tablespoons of the pine nuts, and as much garlic as you like. (I added the entire head of garlic, but I really love garlic). Blend the ingredients together. I don't have a high powered blender and everything mixed up nicely. Last, add the water just to thin the sauce a bit, and blend to combine. Add the water ½ cup at a time, since avocados are different sizes, you might need less water. You just want to thin the sauce a little, you don't want it to be runny.

Heat the sauce in a large skillet or saucepan over medium heat. Once warm, add the zoodles and let cook in the simmering sauce for 5 minutes.

Serve immediately, with a sprinkle of Parmesan and pine nuts over the top.