| 8 | 30 | 160 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 6 |
| 4 medium | Zucchini (Spiralled or grated lengthwise) |
| 1 bunch | Basil, fresh (leaves pulled, for dressing) |
| 1 clove(s) | Garlic (for dressing) |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 1/4 cup hulled | Sunflower seeds (for dressing) |
| 1 pinch | Himalayan sea salt (or to taste, for dressing) |
| 1 fruit | Lime (juiced, for dressing) |
| 1 cup | Cherry Tomatoes (halved, for topping) |
1. In a blender mix: basil, garlic, EVOO, sunflower seeds, sea salt and lime until well combined.
2. Pour over your spiralled zucchini, add cherry tomatoes and toss gently until everything is coated well.
3. Serve and enjoy!
To make this recipe spicy - try adding some chili to your pesto. Yummy
| Fruit | 0.2 |
| Meat Alternative | 0.2 |
| Vegetables | 2.3 |
