1 cup of cherry tomatoes halved
1/2 teaspoon Himalayan/Sea salt
Extra basil and pine nuts for garnish
1 cup firmly packed fresh basil
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons pine nuts
2 tablespoons almonds
4 cloves garlic
A sprinkle of Himalayan/Sea salt
Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips. Put all the zucchini noodles in a bowl and sprinkle with 1/2 teaspoon salt. Use your hands and stir it well, mixing the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.
To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic peeled and salt in the blender. Blend until it’s completely smooth.