Pesto

Makes approximately ½ to ⅔ cups

Ingredients:

1 ½ cups packed fresh basil leaves

4 cloves garlic 

¼ cup roasted pine nuts 

1½ tbl nutritional yeast 

¼ cup freshly squeezed lemon juice 

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Directions:

• Put the basil, garlic, pine nuts, and nutritional yeast in a food processor or blender. 

• Pulse on and off several times, drizzle in lemon juice.   

• Continue to puree until smooth paste is formed. 

• You may need to add more lemon juice to get desired consistency. 

Replace your Pasta with Zoodles: 

• Using a spiralizer to create ribbons or noodles out of zucchini. They are easy to make
(you can use a vegetable peeler if you don’t have a spiralizer) and they are ready in a snap.
Depending on where you shop, you can often find packaged spiralized zoodles in your
grocery store in the vegetable aisle. I’ve seen them in Whole Foods, Trader Joe’s. 

For plating Zoodles: 

• Zoodles do not need to be cooked, if you feel you can’t eat raw, then throw in a pan and sauté 
for a very few minutes with lemon juice, water, or broth. 

• Toss zoodles in a little bit of lemon juice, then add a few spoonfuls of pesto and toss gently. 
Be careful not to be heavy-handed, as pesto will weigh down the zoodles.

• Add your favorite vegetables (broccoli, cauliflower, tomatoes) and add beans
(such as cannellini, lima, chickpeas).

• Eat as is, or plate over a bed of arugula or other greens.