Pesto Zucchini Pasta (Whole 30 Approved)

• zucchini spiralized3 large
• basil3 cups
• pine nuts0.25 cup
• garlic cloves3
• olive oil0.5 cup
• salt0.5 teaspoon
• pepper0.5 teaspoon
• coconut oil1 tablespoon
• tomato1

Instructions

1. 1

   Remove the water from the zucchini pasta by placing it on a paper towel.

2. 2

   Generously sprinkle sea salt over all of the zoodles and let sit for 20 minutes.

3. 3

   This will pull the moisture out of the zoodles so they are not soggy.While the zoodles sit, make the pesto.

4. 4

   In a food processor, puree the basil, pine nuts, garlic, olive oil, salt, and pepper for 2 minutes, or until fully smooth.

5. 5

   Using another paper towel, pat the zoodles dry.In a medium saucepan over medium heat, warm the coconut oil.

6. 6

   Add the zoodles to the pan with cup of pesto and diced tomato.

7. 7

   Cook, stirring occasionally,for 5 minutes, or until the zoodles are warm.

8. 8

   Garnish with any leftover pine nuts and preserve the remaining pesto for later use.