Serves 2

2 medium zucchinis (one per person)
2 cups fresh basil
1-3 cloves fresh garlic
1/3 cup pine nuts (may substitute blanched almonds)
1 medium tomato, seeded, drained and coarsely chopped
¼ cup olive oil
Salt and pepper

To prepare:

Using a vegetable peeler, shave the zucchini into ¼ to ½ inch ribbons. Alternatively you may use a spiralizer to make a spaghetti style “pasta”. Set the zucchini aside and prepare the pesto sauce.

To a food processor, add the basil, the garlic, the pine nuts and the tomatoes. Pulse a couple of times to combine everything. Scrape down the sides of the bowl and then begin slowly adding the olive oil while pulsing until you have a smooth sauce. Season the sauce with salt and pepper to taste pulsing one more time to blend seasonings.

Add a few spoons of pesto sauce to the zucchini and gently fold to coat evenly. Season to taste and enjoy.

Store remaining pesto sauce in a covered container in the refrigerator for up to a week.