zucchini noodles with basil almond pesto:
slice zucchini into noodles with mandoline.
marinate in olive oil with a pinch of pink himalayan salt.
basil almond pesto:
(modified from 'The Modern Vegetarian Kitchen' by Peter Berley)
3/4 cup raw almonds, soaked and dried
1 cup packed fresh basil leaves
1 garlic clove, peeled
1 1/2 T freshly squeezed lime juice
1/2 t pink himalayan salt
1 t lime zest
3/8 cup extra-virgin olive oil
grind almonds to a meal in food processor.
add all ingredients except oil and puree.
slowly add oil until smooth.
gently toss noodles with pesto.
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