In the bowl of a food processor, combine the onion, basil, almonds, olive oil, vinegar and crushed red pepper. Pulse until you have a smooth pesto and then season to taste with kosher salt.
2.
Run the zucchini through a vegetable spiralizer and collect in a large bowl. Toss the zucchini noodles with the pesto until the noodles are well coated. Season to taste with kosher salt. Toss the sliced almonds in.
3.
Transfer to a platter and sprinkle with the cherry tomatoes and tuck the fresh basil at the corners for garnish.
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By
Maribeth
