Pesto Zucchini Noodles

1. Using a spiralizer, spin the zucchinis into spaghetti noodles then set aside.
2. Make the pesto by adding the fresh basil, garlic. Pulse a few times and then slowly add in the olive oil then add the lemon juice and parmesan cheese. Blend a little more until smooth but still on the thicker side.
3. Mix the pesto into a large bowl with the zoodles. Top with more shaved parmesan cheese, shaved almonds, sun dried tomatoes, black pepper, a few dabs of tapatio for a little kick and finally, more fresh basil.

*This dish can be served hot or cold.