4 medium zucchini
2 cups of fresh basil leaves
1/4 cup of raw walnuts
1/4 cup of raw sheep’s pecorino cheese
Zest and Juice of 1 lemon
1/4 cup of cold-pressed extra virgin olive oil
1/8-1/4 cup of water
2 cloves garlic
Sea salt/Black pepper to taste
Optional: red pepper flakes
In food processor, combine basil, walnuts, cheese, lemon juice and zest, olive oil, garlic and salt/pepper until it forms a wet paste. Feel free to add water or more oil for a wetter/saucier consistency.
Using a julienned peeler or spiralizer, julienne zucchini into “spaghetti”-like strands, discarding the seed centers. In a large pot or Dutch oven on a low heat, add pesto sauce and saute until the mixture becomes fragrant. Add zucchini spaghetti and saute quickly for about 5 minutes until sauce is well-absorbed and zucchini is still “al dente”. Serve immediately with grated pecorino and red pepper on top.