Add basil, coriander, parsley, garlic, avo, lemon juice, water, olive oil and 1/2 cup of nutritional yeast to a blender and pulse until smooth and combined.
Place a frying pan over medium-high heat and add a splash of water. Once the water starts bubbling and your pan is hot, add your zucchini noodles to the pan and flash fry for 2-3 minutes. You want the zoodles to hold their shape and still have a firm bite.
In a medium-sized bowl toss your zoodles with you avocado pesto until evenly coated. Split between two bowls; add your sliced chilli and sprinkle with the remaining nutritional yeast.
Serve and enjoy!