Sun-Dried Tomato Pesto W Zucchini Tagliatelle
Ingredients
- 1 cup basil
- 1/2 cup sun dried tomatoes
- 1/4 cup pine nuts
- 3 cloves garlic
- 1/2 lemon, juiced
- 1/2 tsp salt 1/4 tsp pepper
- 1/4 cup oil from sun dried tomato jar + 2 tbs olive oil
- 1 large zucchini per person
- cherry tomatoes
Preparation
Spiralize the zucchini(s), if you don’t have a spiralizer simply use a peeler. Add to a frying pan and cook until semi soft
Grill cherry tomatoes on high heat for a minute on both sides until soft and browned. Add remaining ingredients to a blender/foodprocessor until you reach desired consistency
Serve hot
Keep left over pesto in the fridge for 3 days
