Servings: 2
Equipment
- Food Processor
Ingredients
- 2 medium organic zucchinis Spiraled.
- 3 cups fresh organic basil Large stems removed.
- 3 Tbsp walnuts
- 2 cloves fresh garlic
- 2 Tbsp fresh organic lemon juice
- 4 Tbsp Braggs nutritional yeast
- ¼ - ½ tsp Himalayan pink sea salt Begin with ¼ tsp and adjust upward according to taste.
- 3 Tbsp extra virgin olive oil
- 3 - 5 Tbsp water Begin with 3 Tbsp and adjust upward to reach desired consistency.
Instructions
- Combine basil, walnuts, garlic, lemon juice, yeast and salt in the food processor. Blend until it forms a paste.
- While still blending, slowly add olive oil in a thin stream, scraping down the sides of the processor bowl periodically.
- Continuing to blend, add water 1 Tbsp at a time until a thick, but pourable sauce is achieved.
- Taste and add additional garlic, salt, yeast and/or lemon juice as desired.
Zoodles
- Blanch zucchini noodles in boiling water until the green becomes vibrant. Drain well.
- Alternatively, you can serve the zucchini noodles raw.
- Serve zoodles with a dollop of pesto on top, or alternatively, toss zoodes in a large bowl with the pesto to evenly coat and serve.
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