Raw Sun-dried Tomato Sauce and Zucchini Noodles

1. First, make zoodles.
2. Use a 5 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles.
3. Toss the zucchini noodles with a good amount of salt (see note), and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.
4. While the noodles strain, combine all remaining ingredients (except the fresh basil) in a small food processor and blend until thick and well combined. (see note)
5. Squeeze the excess water out of the zoodles and place into a bowl. Add the sauce into the bowl and mix well until the sauce thins out and is evenly coating the zoodles.
6. Garnish with additional sun-dried tomatoes and fresh basil and devour!

Notes:
1. Zucchini noodles can be salty on their own. So, if you are planning to use this sauce over zucchini noodles, I would recommend leaving the salt out and testing once it is mixed in with the zucchini noodles.
2. You can add more olive oil if you want a runnier sauce, as this is thick and almost paste-like. However, as zucchini noodles are quite watery, I find it’s better to have a thicker sauce. The zoodles thin it down once mixed together.