Ingredients

ZOODLES

• 2 large zucchini
• 1/2 cup heirloom tomatoes
• fresh basil for garnish
• sea salt
• 1 tbsp. roasted garlic walnut pesto

PESTO

• 1/4 cup organic raw walnuts
• 1 head roasted garlic
• 1 large bunch fresh basil about 2 cups, stems removed
• 1 tablespoon lemon juice
• 1/4 cup organic extra virgin olive oil
• sea salt to taste

Directions

ZOODLES

1. Spiralize or julienne the zucchini to make zucchini noodles. Lightly salt and drain zucchini in a colander for 20 minutes to remove excess liquid.
2. Toss zucchini noodles and tomatoes with pesto until well combined. Garnish with fresh basil.

PESTO

1. Toast walnuts in 350 degree oven for 8-10 minutes, until lightly browned and fragrant. Let cool to room temperature.
2. Squeeze roasted garlic cloves into food processor and add toasted walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.
3. Add basil and lemon juice. With processor running, stream in olive oil. Scrape down sides and process until combined.
4. Add additional sea salt to taste.