- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 1/4 cup diced sun-dried tomatoes
- 2 zucchini
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons chopped almonds
- 2 teaspoons lemon juice
- 1 teaspoon minced garlic
- Sea salt, to taste
Directions
Cover tomatoes with cold water and set aside for 30 minutes; drain.
Peel and grate zucchini into long “noodle” strips using a cheese grater, mandolin or food processor. Gently squeeze strips to rid them of excess water and spread zucchini on a towel-lined plate. Refrigerate to cool and dry for about 30 minutes.
Place basil, olive oil, almonds, lemon juice, garlic and salt in a food processor; puree to combine.
In a large bowl, toss together drained tomatoes, zucchini noodles and pesto. Serve cold.
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