Raw Spiralized Zucchini Noodles With Tomatoes And Pesto

• For the Pesto:
• 1 cup packed fresh basil
• 1 clove garlic
• 1/4 cup fresh grated parmesan cheese
• kosher salt & pepper to taste
• 3 tbsp extra virgin olive oil
• For the zoodles:
• 21 oz (3 medium or 4 small) zucchinis
• 1 cup heirloom grape or cherry tomatoes, halved
• kosher salt and black pepper to taste

1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.
2. Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.

fresh basil, clove garlic, fresh grated parmesan cheese, kosher salt, extra virgin olive oil, zoodles, zucchinis, heirloom grape, kosher salt

Taken from www.epicurious.com/recipes/member/views/raw-spiralized-zucchini-noodles-with-tomatoes-and-pesto-52979091 (may not work)