- 4 zucchinis, sliced or spiraled
- 2 cups fresh basil leaves, tightly packed (can use 1 cup spinach too for extra greens)
- ¼ cup olive oil, added until desired consistency (use more if necessary)
- 1 clove fresh garlic, roughly chopped
- ½-1 teaspoon sea salt
- ½ cup walnuts or pine nuts
- black pepper to taste
- 1 cup cherry tomatoes, chopped in quarters
- OPTIONAL: crushed red pepper flakes
- For the “pasta”, use a julienne peeler or knife to make long thin slices. If you own a spiralizer, that’s the least labor intensive way to make the noodles.
- Combine the basil, spinach, nuts, salt, and garlic in a food processor and combine until coarsely ground. Slowly drizzle in olive oil and process. Add enough olive oil to keep it moist. Next, add salt and pepper to taste.
- Cover the zucchini with pesto and top with chopped tomatoes.
Store any remaining pesto in a tightly sealed container for up to 4 days.
This “pasta” can also be served warm. Heat a pan with some olive oil and add the zucchini. Cook for 3-4 minutes adding in the tomatoes and pesto for the last minute. Eat immediately.