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.

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