Zucchini Pesto Pasta

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Ingredients

• 2-3 zucchinis
• ½ teaspoon Himalayan/Sea salt
• Extra basil for garnish
• 1 cup tomatoes 
• 1 cup sautéed mushrooms
• 1/2 cup sun-dried tomatoes

Pesto

• 1 cup firmly packed fresh basil
• ½ cup extra virgin olive oil
• 2 Tbsp lemon juice
• 2 Tbsp pine nuts
• 2 Tbsp almonds
• 4 cloves garlic
• A sprinkle of Sea salt

cooking steps

1. Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips. 
2. Put all the zucchini noodles in a bowl on a couple paper towels to remove access water.
3. To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic (peel first) and salt in the blender. Blend until it’s completely smooth.
4. Once you see water leave the zucchini noodles, drain out as much water as possible. Pour the pesto, tomatoes, sautéed mushrooms and sun-dried tomatoes into the zucchini and stir it well.
5. Transfer it on a plate and add some extra basil leaves on top