Ingredients: (2 servings)
2 medium sized Zucchini
Handful of Cherry Tomatoes, halved
1 Tbsp. Sundried Tomatoes, chopped
Gomasio to sprinkle on top (or finely chopped Almonds/Sunflower Seeds)
For the Basil Pesto: (from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking) – makes 1 cup
1 1/2 cups fresh Basil leaves, packed
1/4 cup plus 2 Tbsp. Pine Nuts
1/2 cup plus 2 Tbsp. Olive Oil
2 Tbsp. freshly squeezed Lemon Juice
2-3 Garlic cloves
1/2 tsp. Sea Salt
1 tsp. Nutritional Yeast (optional)
– After washing the Zucchini, cut the tops & tails off and, using a Mandoline, julienne into long, thin strips (make sure they are not too thick). Place in a large bowl, along with the Cherry Tomatoes and Sundried Tomatoes.
– Combine all the ingredients for the Pesto in a food processor or high-speed blender, and blend until mostly smooth.
– Mix Pesto with Zucchini Noodles (you may only need half the batch), and top with Gomasio.
RELATED RECIPE: Raw Vegan Pesto with Zucchini Noodles