NuZest Raw Tomato sauce with Zuchini Pasta

Method

  1. Using a vegetable peeler, peel each zucchini into desired sized ribbons and continue peeling until you reach the centre seeds (the centre is a little bitter, so you can discard this part)
  2. Sprinkle salt and olive oil over zucchini and gently massage into noodles and set aside in a bowl.
  3. Blend all remaining ingredients in a blender to desired consistency.  Pulse or use a low setting so you can control the consistency a little easier.  The olives and sun dried tomatoes should add salt to the sauce, but taste for seasoning and adjust if necessary.
  4. Simply serve noodles topped with a few spoonfuls of sauce.
Leftover sauce can be stored in fridge for about 5 days. Sauce can be used on pizza, as a dip or on regular pasta.

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