The pesto can be used as a marinade or on bread.
Ingredients:
-1/3 cup toasted pine nuts + extra for garnish-2/3 cup olive oil
-A handful (about 20 large leaves) of fresh basil
-1 Tablespoon minced garlic
-3 Tablespoons nutritional yeast
-Optional: A couple squirts of lemon juice
Directions:
Optional:Toast the pine nuts on a pan over medium heat until lightly browned. Be careful not to burn the nuts.Add all of the ingredients in a blender or food processor and blend until basil is very fine.
Using a julienne peeler or zoodle / spiral slicer, peel a large zucchini.
Place zucchini in bowl, top with pesto, and garnish with remaining pine nuts.
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