2 large zucchini

sea salt

1 cup cherry tomatoes

⅓ cup walnuts

1 head roasted garlic

2 cups fresh basil leaves plus a few leaves for garnish

1 tablespoon lemon juice ¼ cup

¼ cup extra virgin olive oil

Spiralize or julienne the zucchini to make zucchini noodles. Lightly salt and drain zucchini in a colander for 20 minutes to remove excess liquid.

Toast walnuts in 350°F oven for 8-10 minutes, until lightly browned and fragrant. Let cool to room temperature.

Squeeze roasted garlic cloves into a food processor and add cooled walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.

Add basil leaves and lemon juice. With processor running, stream in olive oil. Scrape down the sides of the bowl and process until just combined. Add additional sea salt to taste.

In a large bowl, toss the drained zucchini noodles and tomatoes with pesto until well combined. Garnish with fresh basil.