By: Cook Eat Paleo
Serves: 2-4 servings
- 2 large zucchini
- ⅔ cup roasted garlic walnut pesto
- 1 cup cherry tomatoes
- fresh basil for garnish
- sea salt
Spiralize or julienne the zucchini to make zucchini noodles. Lightly salt and drain zucchini in a colander for 20 minutes to remove excess liquid. Toss zucchini noodles and tomatoes with pesto until well combined. Garnish with fresh basil.
