2 each zucchini
2 cloves garlic
1 teaspoon salt
2 cups basil, reserve a few baby leaves for garnish
1 cup mint, reserve a few baby leaves for garnish
¼ cup olive oil
¼ cup grated tomatoes
¼ cup diced tomatoes
Use a spiralizer or mandolin to cut zucchini into fine noodles, or cut into long, very fine strips with a sharp chef’s knife.
To make the pistou, grind garlic, salt, and basil in mortar until smooth. You can also use a food processor or blender.
Slowly add oil to pistou while whisking.
Grate tomatoes* and stir in to pistou.
Lightly sweat zucchini in a sauté pan.
Toss zucchini in pistou.
Garnish with diced tomatoes and little baby basil and mint leaves and serve warm or chilled.
* Use a box grater over a small bowl to grate tomatoes.
