Spiralize the zucchinis using a spiralizer or a julienne peeler to create noodle-like strips. If you prefer a softer texture, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly tender. Alternatively, you can leave them raw for a crisp texture. Remove from heat and set aside.

In a food processor or high-speed blender, combine the ripe avocado, fresh basil leaves, fresh parsley leaves, olive oil, garlic clove, and lemon juice. Process the ingredients until smooth and creamy. You may need to stop and scrape down the sides of the bowl to ensure everything is well blended. If the pesto is too thick, gradually add 2 tablespoons of coconut milk to achieve a creamier consistency. Blend again until smooth. Taste and adjust seasoning with sea salt as needed.

In a large mixing bowl, toss the prepared zucchini noodles with the avocado pesto. Ensure that the noodles are evenly coated with the pesto. If you left the noodles raw, they will absorb the flavors from the pesto better. Taste the noodles and adjust the seasoning with additional sea salt if desired.

Transfer the pesto-coated zucchini noodles to serving plates or bowls. Garnish with additional fresh basil or parsley if desired for an extra burst of flavor and color. Serve immediately for the best texture and flavor.