This is a cold dish perfectly light and refreshing for summer. You wont feel guilty no matter how much you eat.

This dish takes a total of thirty minutes from start to finish.

What you’ll need

3	Med	Green Zucchini (Spiralized)
2	TBSP	Salt
3	OZ	Sun-dried Tomatoes
2	Cloves	Garlic Cloves
¼	C	Sunflower Seeds
3	TBSP	Nutritional Yeast
12		Basil Leaves
¼	C	Extra Virgin Olive Oil
To Taste		Salt and Pepper

Let’s begin.

1. Start by spiralizing your zucchini into noodles, if you bought the noodles prepped already then skip this step.
2. Toss your zucchini noodles in the 2 Tbsp salt in a bowl and let sit for half an hour to let the moisture out. (Don’t worry about the salt, your going to rinse it out after a while.)
3. While your zucchini is sitting in salt, start making your pesto. Combine the rest of the ingredients into a blender or food processor. Blend everything up until smooth, you might need to add more olive oil depending on your desired thickness.
4. After Half an hour passes, put your zucchini noodles into a colander and rinse the noodles until as much of the salt is gone.
5. Now that everything is done, put the zucchini noodles on a plate and put the sauce on top. You can sprinkle extra nutritional yeast on top if you would like, and it’s ready to eat. Enjoy.

Tips:

1. If your vegan you can have this with some mushroom “meatballs”
2. If you just want a low carb side this would be perfect with actual meatballs or chicken cutlets
3. you can make the pesto in advance in bulk if you want to add it to other dishes like crustini and mozzarella.