Set a colander in the sink and toss zucchini noodles with ¼ teaspoon of sea salt. Let sit for 30 minutes to drain, then squeeze to release more water. Pat dry.
Preheat oven to 400°F
Arrange almonds in a single layer on a baking sheet. Toast for 6 to 8 minutes, until golden and fragrant.
Transfer almonds to a food processor. Pulse a few times until almonds are broken up into coarse pieces - don't over mix.
Add the basil, parmesan, olive oil, garlic, pepper, and remaining sea salt. Pulse on and off, scraping the sides occasionally, until you get a pesto consistency. Adjust sea salt and black pepper to taste.
In a large saute pan, get 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. Stir-fry for just 1 more minute, until hot. Serve immediately.