Basil Pesto

Basil pesto tastes great when mixed into raw zucchini noodles* or used as a spread. You might try spreading some on gluten-free Flax Seed Crackers.

Ingredients:

• 4 medium zucchini (if making the pesto for zucchini noodles)
• 4 tablespoons pine nuts
• 1 1/4 cup fresh basil, packed
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoons crushed pineapple, or filtered water
• 2 tablespoons nutritional yeast
• 1/2 teaspoon sesame oil
• 1/2 teaspoon dry Italian seasoning, or 1/4 dry oregano and 1/4 dry thyme
• 1/2 teaspoon finely ground Himalayan salt
• 1/4 teaspoon ground pepper

Directions:

1. If using the zucchini, peel and spiralize* or slice into noodles and set aside.
2. Lightly toast the pine nuts in a dry pan on medium heat, stirring frequently until light brown in spots.
3. Place all the ingredients, except for the zucchini if using, into a food processor and process for 2 minutes or until fairly smooth, stopping to scrape the sides as needed. Mix the pesto into the noodles, or serve it as a dip or spread, or use as a filling or garnish.

Yield:
Makes 3/4 cup pesto, or 4 to 6 servings of zucchini noodles with the pesto mixed in.

* Zucchini, summer squash, butternut squash, sweet potato, beet, and carrot are some of the more popular vegetables used to make vegetable noodles. You can make them using a spiralizer, mandoline slicer or by hand with a chef’s knife.

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