Ingredients
- 2 large zucchini
- Pesto
- 2 cups fresh basil, firmly packed
- 2 Tbsp olive oil
- 2 Tbsp flax oil
- 2 Tbsp white miso
- 2 tsp garlic, minced
- 1 tsp nutritional yeast
- 1 tsp lemon juice, freshly squeezed
- 1/2 tsp Himalayan crystal salt
- 1 pinch black pepper
- 1/2 cup pine nut butter
- 1 cup tomatoes, chopped
- 1/2 cup green olives
Preparation
Step 1
Pasta
Wash and dry zucchini. Create zucchini noodles by using the veggie spiral cutter or with the use of a vegetable peeler. Place noodles in a bowl.
Add a pinch of salt and massage zucchini so it releases water; let rest at least an hour.
Pesto
Add olive oil, flax oil, basil, miso, garlic, yeast, lemon, salt, pepper and pine nut butter 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.
Go back to your zucchini and massage just a few more times, drain water. Place noodles in mixing bowl and add pesto sauce. Serve and enjoy!
Leftovers (if there are any!) can be kept in an airtight container for 5 days in the refrigerator.