3 zucchinis, shred into spaghetti strips with a serrated vegetable peeler
4 cups fresh organic spinach leaves
1/8 cup sliced shallots
8 sun dried tomatoes, soaked for 15 minutes in warm water, and chopped
1/4 cup packed basil leaves
2 tbsp and 1 tsp garlic infused olive oil (or olive oil, 1 garlic clove)
4 tbsp cool water
sea salt to taste
Blend ingredients in your high speed blender or Magic Bullet
Combine your pasta in a mixing bowl, and gently toss with pesto marinade. Let sit in fridge for 1-2 hours, allowing the marinade to soak into the pasta. Add more “pasta” to this mix, as the oils will willingly be absorbed into whatever you allow for. This recipe can also easily be doubled to feed a bigger party, as the spinach will wilt with the marinade, and be substantially reduced in size.
Sprinkle with Sea Salt to taste.
Creamy. Cool. Light.