(raw) Angel-hair Zucchini "pasta" With Fresh Pesto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3 medium zucchini, peeled
• 1 medium zebra green tomato, seeded and chopped
• 1 tablespoon extra virgin olive oil
• 1 pinch sea salt
• 1 pinch fresh ground black pepper, plus more to taste
• 1 tablespoon raw pine nuts (to garnish)
• basil leaves (to garnish)
• 2 cups packed fresh basil leaves
• 1 teaspoon minced garlic
• 1/2 cup pine nuts (preferably raw)
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 pinch fresh ground black pepper

Recipe

• 1 using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
• 2 stack the strips and then slice them into thinner "noodles".
• 3 place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
• 4 place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
• 5 gently toss the zucchini and tomato mixture with just enough pesto to coat.
• 6 season with additional salt and pepper if desired.
• 7 garnish with pine nuts and basil leaves and serve.