Zucchini Noodles With Sun-Dried Tomato Pesto
[Vegan, Gluten-Free]

To Make the Noodles:

1. Clean zucchini and spiralize as the manufacturer directs for your machine.
2. Cook in a steamer basket for 2 minutes until softened. Drain and pat the zucchini “noodles” dry with plenty of paper towels.
3. Place them in a serving bowl. Make pesto.

To Make the Sun-Dried Tomato Pesto:

1. Slice the sundried tomatoes into julienne strips. Heat 1 tablespoon of olive oil in a 10-inch skillet. Add the shallots and cook over medium heat until golden around the edges and caramelized, about 5 minutes. Lower the heat, sun-dried tomatoes, garlic, thyme, salt, pepper, and chili flakes. Cook over low heat to blend the flavors and soften the sun dried tomatoes, about 3 minutes. Take off heat, add the vinegar, give a stir.
2. Add to a food processor with the remaining 4 tablespoons olive oil and 2 tablespoons of pine nuts – pulse to make a coarse pesto. Add more olive oil if you desire for the right consistency.

To Serve:

1. Top the zucchini noodles with 1/2 cup of sun-dried tomato pesto – carefully mix in.
2. Top with remaining 1 tablespoon toasted pine nuts, small basil leaves and cherry tomatoes.
3. Delicious warm or cold. Refrigerated, a delicious cold dish the next day as flavors will blend well.
4. Store pesto in a clean glass container – add a film of oil to cover.