Use a 5 mm julienne blade on amandolinand slice zucchini lengthwise to make long noodles.
Toss the zucchini noodles with a good amount of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.
While the noodles strain , combine all remaining ingredients (except the fresh basil) in asmall food processor and blend until thick and well combined. ***
Squeeze the excess water out of the zoodles and place into a bowl. Add the sauce into the bowl and mix well until the sauce thins out and is evenly coating the zoodles.
Garnish with additional sun dried tomato, fresh basil and DEVOUR!
Zucchini noodles can be salty on their own. So, if you are planning to use this sauce over zucchini noodles,I would recommend leaving the salt out and testing once it is mixed in with the zucchini noodles.br]* You can also use a [spiralizer. I LOVE this one! ** You can add more olive oil if you want a runnier sauce, as this is thick and almost paste-y. However, as zucchini noodles are quite watery, I find it's better to have a thicker sauce as the zoodles thin it down once mixed together.