2 handfuls basil (leaves removed from stems)
3 garlic cloves
pinch sea salt
juice of 1 lemon
¾ cup olive oil
handful of pine nuts, toasted (if desired)
4 cups cherry tomatoes, halved
Use a spiralizer to make zucchini linguine. Figure 1 small zucchini per person. Make the pesto in the blender, using the lemon juice and olive oil to help process to a wet paste. Mix the pesto with the pasta. You can serve immediately, or let sit for an hour or so (you’ll need to drain lots of excess liquid if you do, and your pasta will lose about ½ its volume!). Adorn with cherry tomatoes, pine nuts…whatever you fancy.