Dairy Free Pesto and Zucchini Noodles

For the pesto:
¾ cup packed basil leaves
3 tablespoons pignolias (pine nuts)
1 garlic clove
¾ teaspoon lemon juice
¼ teaspoon sea salt
3 tablespoons extra virgin olive oil

For the zoodles:
1 large zucchini squash per person
Sea Salt



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