For the pasta
2-3 zucchinis
1/2 teaspoon Himalayan Sea Salt
Extra Basil for garnish
Directions
Use a julienne peeler to turn zucchini into noodle-like strips, put zucchini noodles in a bowl with water and sprinkle with salt. Allow to sit for about half an hour so the water can be drained.
For the pesto
1 cup of basil
1/2 cup of extra virgin olive oil
2 tbl spoons lemon juice (freshly squeezed)
2 tbl spoons pine nuts, 2 tbl spoons almonds
4 cloves of garlic
A sprinkle of Himalayan Sea Salt
Directions
Combine all ingredients (make sure you peel the garlic first) in a blender. Blend until smooth and mix in with your pasta, and you’re done!