Zucchini Pasta With Garden Pesto

This is just like momma use to make, only better! So get ready to set your taste buds twirling because this is one delicious dish!

2 cups fresh basil, firmly packed

2 Tbs olive oil

2 Tbs flax oil

2 Tbs white miso

2 tsp garlic, minced

1 tsp nutritional yeast

1/2 tsp Himalayan pink salt

1/2 cup pine nuts, soaked 6 hours

1 pinch black pepper

1 tsp lemon juice, freshly squeezed

1 cup tomatoes, chopped

1/2 cup green olives

2 large zucchini


Procedure

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1 Noodles: Wash and dry zucchini. Create zucchini noodles by using the veggie sprial cutter or with the use of a vegetable peeler. Place noodles in a bowl.

2 Add a pinch of salt and massage zucchini so it releases water; let rest.

3 Pesto: add olive oil, flax oil, basil, miso, garlic, yeast, lemon juice, salt, pepper and pine nuts to processor and blend. When well blended, add tomatoes and olives and pulse just 2 or 3 times. Do not over blend, as you want nice chucks of tomato and olives running through your pesto.

4 Go back to your zucchini and massage just a few more times, then drain water. Place noodles in mixing bowl and add pesto sauce. Serve and enjoy!

5 Leftovers (if there are any!) can be kept in an airtight container for 5 days in the refrigerator.

Servings: 4

Yield: 2 cups