This really is a no cook recipe and you won't even miss the carbs. Zucchini transforms into noodles, that you can even twirl, and sun-dried tomato pesto gives you all the big flavor you need.
1 Cup (16 tbs), chopped (not packed in oil)
Fresh basil leaf
1⁄2 Cup (8 tbs)
1 , chop
Juice of lemon
1⁄2 , juiced
Extra virgin olive oil
4 Tablespoon (3-4)
Salt and pepper
Crushed red pepper
To Taste (Optional)
1. To make the noodles, slice the zucchinis into noodles on a spiral slicer, mandolin, cheese grater or hand peeler. Set aside in a large bowl.
2.To make the sauce: In a food processor add the tomatoes and basil. Roughly chop the garlic clove and add to the food processor. Add the lemon juice, olive oil, salt and pepper. Put on the lid and pulse until finely chopped.
3.Mix the sauce onto your zucchini noodles and let it side for 10-15 minutes. This lets the flavors come together and softens the noodles.
4. Mix again and if desired, sprinkle with crushed red pepper.