Spicy Raw Pesto Zucchini Pasta

Zucchini (2 medium sized ones will do)
Fresh Basil (handful)
Shallots (Garlic will work also)
Chili Powder (to taste)
Salt'n'Pepper
EVOO
Hemp seeds (optional garnish)

Raw Pasta

To make the pasta use a spiralizer on the zucchini, alternatively if you don't have one you can always grate the zucchini into small strands. In a medium to large bowl massage the zucchini with some salt (a teaspoon will do), black pepper and chili powder.

Raw Pesto

In a food processor combine half of a shallot with a bunch of basil and 2 tablespoons of EVOO (add more if needed, this will depend on how much basil you use, it should be creamy and spread easily over the zucchini). Once you get the right consistency combine the pesto with the zucchini, put in a container and leave over night in the fridge. The key to this recipe is leaving the zucchini to marinade with the pesto over night. You can leave this in the fridge for a couple of days and it will continue to develp its flavor.

Bonus: This is versatile so if you have leftovers combine it with the ingredients below for lunch or dinner the next day.
     Try adding fresh diced tomatoes, or some fresh corn for a delicious twist.