Pesto Zucchini Pasta (Whole 30 Approved) Recipe

Lay the spiralized zucchini out on a paper towel and generously sprinkle it with sea salt. Let it sit for 20 minutes; this helps draw out excess moisture, which prevents the 'pasta' from becoming watery. While the zucchini rests, you can make the pesto.

In a food processor, combine the basil, pine nuts, garlic, olive oil, salt, and pepper. Puree for 2 minutes, or until the mixture is completely smooth. Once the zucchini has rested, use another paper towel to pat the zoodles thoroughly dry.

In a medium saucepan, warm the 1 tablespoon coconut oil over medium heat.