Last night’s dinner was a take on Tuesday’s.  I made the zucchini noodles in the morning before going to work so they could rest for 8 hours before eating.  I sliced 2 zucchinis and found out that 1 would have been enough because it was just me eating.  This time instead of making red sauce, I made pesto.

In the base of my blender I put about 12 basil leaves (of all different sizes), probably 1/2 cup raw olive oil, pinch of sea salt, some fresh ground black pepper, 1/4 cup water, 3/4 cup unsweetened shredded coconut, 3 cloves of garlic (peeled) and 1/2 cup raw pine nuts.  As I blended at high speed I would stop every 20 seconds or so to check the consistency.  Once I added more olive oil and another time I added more basil leaves.  You can make pesto however you want to…you just need to be sure you have the main ingredients: basil leaves, olive oil, pine nuts, garlic, S & P.

I also cut up some fresh tomatoes, cremini mushrooms and yellow onion to garnish my salad.  I put the veggies on the zoodles before the sauce.  After the sauce I topped with sunflower seeds, oregano and cayenne pepper for a little spice.  Then I tossed it all together inside of my bowl.  I did have some pesto and noodles left over but thats ok–I wanted to be sure I had enough instead of too little.