3-4 servings

• 2 cups packed fresh basil
• 2 cloves of garlic
• 1/4 cup extra virgin olive oil
• ¼- ½ cup raw pine nuts
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of fresh lemon zest
• 2 heaping tablespoons nutritional yeast
• ¾-1 teaspoons sea salt
• 4 medium zucchini
• either sun-dried tomatoes or grape tomatoes

1. In a food processor combine the garlic, basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process.
2. If you are using non-organic zucchini peel them, if not just go ahead and spiralize all the zucchini or use a vegetable peeler. Use paper towels to blot the zucchini in order to remove some of the moisture.
3. Plate the zucchini pasta and pesto with tomatoes and serve.