This was such a light treat for a hot summer day. If you don’t have a spiralizer, you can purchase spiralized zucchini at many stores that sell already prepped vegetables. Enjoy!

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Ingredients:

Pesto

4 cups Basil leaves

8 cloves garlic

¾ cups raw pine nuts

1 cup Cold Pressed Olive Oil 

¼ cup nutritional yeast

¾ teaspoon salt

¼ t. pepper

Zucchini

4 zucchini’s, spiralized

¼ cup, chopped Italian parsley, stems removed 

½ cup sun-dried tomatoes, cut into slivers

¼ cups raw pine nuts

Instructions:

1. In a food processor, pulse the basil until finely chopped.

2. Add garlic cloves, salt, pepper, nutritional yeast and pine nuts. Pulse some more, scraping down sides to incorporate all of the mixture. 

3. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. 

4. Squeeze out any water that has accumulated from the zucchini noodles before adding the pesto. Toss 1 cup of the pesto over the zucchini noodles. Add more pesto if desired.  

5. Add the parsley, and sun-dried tomatoes. Toss again.

6. Garnish with pine nuts.