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

Ingredients

• 3 medium zucchini, peeled
• 1 medium zebra green tomato, seeded and chopped
• 1 tablespoon extra-virgin olive oil
• 1 pinch sea salt
• 1 pinch fresh ground black pepper, plus more to taste
• 1 tablespoon raw pine nuts (to garnish)
• basil leaves (to garnish)

Pesto

• 2 cups packed fresh basil leaves
• 1 teaspoon minced garlic
• 1/2 cup pine nuts (preferably raw)
• 1/4 cup extra-virgin olive oil, plus
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1 pinch fresh ground black pepper

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Season with additional salt and pepper if desired.

7. 7

   Garnish with pine nuts and basil leaves and serve.