Ingredients
- 1 cup Basil
- 1/2 cup Sun-dried Tomatoes
- 1/4 cup Pine Nuts
- 3 cloves Garlic
- 1/2 Lemon juiced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Oil from Sun-dried Tomato Jar
- 2 tbsp Olive Oil
- 1 piece Zucchini per person
- Cherry Tomatoes to serve
Instructions
- Spiralize the zucchini(s), if you don’t have a spiralizer simply use a peeler. Add to a frying pan and cook until semi soft.
- Grill cherry tomatoes on high heat for a minute on both sides until soft and browned. Add remaining ingredients to a blender/foodprocessor until you reach desired consistency. Serve hot! Keep left over pesto in the fridge for 3 days.