Ingredients
4 small or 3 medium zucchinis spiraled into noodles
2 cups organic packed fresh basil leaves
2 organic garlic cloves minced or 1 ½ teaspoon
1/3 cup organic extra-virgin or virgin olive oil
2 teaspoons fresh squeezed organic lemon juice
¼ cup parmesan cheese if you can eat dairy
Himalayan or sea salt and pepper to taste
¾ cup organic cherry tomatoes halved
organic lemon cut in 6 slices for garnish
basil sprigs for garnish
Instructions
Combine basil and garlic in food processor and pulse until chopped. Slowly add olive oil in a constant flow while processor is running. Stop, scrape down the sides and add lemon juice. Pulse until blended and add salt and pepper. Combine zucchini noodles and pesto. Toss until well coated. Top with tomatoes and Parmesan cheese. Garnish with lemon slice and sprig of Basil. Best served chilled.
Notes
You can cook the zucchini noodles by cooking for a few minutes on med low heat in olive oil. In this case you can serve warm.