4 medium organic zucchini’s - Using a spiral noodle slicer or a julienne peeler to make your noodles
1/2 cup organic cherry tomatoes
1 cup washed, loosely packed fresh basil leaves
1 garlic clove, minced
splash of fresh lemon juice
¼ cup extra-virgin olive oil
sea salt, to taste
Combine all ingredients, but olive oil in a food processor bowl then pulse and process the mixture until it is finely chopped. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste.
Add enough olive oil to keep it moist and spreadable. Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors.
If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.
Serve over a bed of baby spinach and sunflower sprouts. Top with cherry tomatoes and fresh Parmesan cheese.
Over medium heat, gently warm zucchini noodles and cook for about 6-8 minutes. They will turn bright green! Stir in pesto to your taste. Top with cherry tomatoes and a fresh Parmesan cheese.
The simplest way to make zucchini pasta is to peel it into long, narrow, “spaghetti-like strips” using a good vegetable peeler. OR use mandolin or a “spiralizer,” which makes a linguini shaped noodles.