Directions:

1. To begin, preheat the oven to 350 degrees F.

2. While the oven is preheating, begin making noodles out of the zucchini. Here is how to make zuchini noodles with a hand-held spiralizer:

--Cut off the ends of the zucchini.
--Insert one end of the zucchini into the spiralizer. If you’d like you can use the separate piece that comes with the hand-held spiralizer for the other end of the zucchini. I’ve found it’s not always required, but can help toward the end.
--Twist the zucchini with one hand while holding the spiralizer steady with the other.

3. Once oven is pre-heated, arrange the zoodles on a very large baking sheet, and toss them with sea salt. Cook in the oven for about 15 minutes.

4. While zoodles are cooking, prepare the pesto sauce.

-- Place nuts into a powerful blender or food processor. (I use a blender). Pulse several times until they are broken up into smaller pieces. (Don't over-process, or you'll end up with nut butter!)
-- Add the remaining ingredients to the blender. Push the basil leaves into the olive oil.
-- Pulse intermittently, scraping sides occasionally with a spatula, until the desired consistency is reached.

5. Take zoodles out of the oven. Pat the zoodles dry afterward. Don’t forget this step! The zucchini will be mostly dry when you take it out of the oven, but as a last step, lay two layers of paper towels over the entire pan and pat gently.

6. Mix sauce and zoodles together. Serve and enjoy!