(Raw) Angel-Hair Zucchini "pasta" With Fresh Pesto

Step 1

Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.

Step 2

Stack the strips and then slice them into thinner "noodles".

Step 3

Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.

Step 4

Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.

Step 5

Gently toss the zucchini and tomato mixture with just enough pesto to coat.

Step 6

Season with additional salt and pepper if desired.

Step 7

Garnish with pine nuts and basil leaves and serve.