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Zucchini "Spaghetti" noodles, creamy pine nut and basil pesto sauce

By:: The Fairmont Vancouver Airport
Posted:: 3/9/2011

Ingredients

Yield:: Serves 4

- ¾ cup coconut water
- 2-3 cloves garlic
- 1/3 cup fresh lemon juice
- ½ tsp sea salt
- 1 cup raw pine nuts
- 1 cup fresh basil
- 2 tbls olive oil
- 6 to 8 zucchini, peeled and cut on mandolin-thin julienne

Preparation

Difficulty:: easy
Time:: 15 Minutes

- Combine all ingredients except zucchini and blend.
- Pour over zucchini and mix.

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