- 2 medium-size green zucchini
- 2 medium-size yellow squash
- ½ cup pine nuts
- 4 cloves garlic, peeled
- ½ cup fresh cilantro
- ½ cup fresh basil
- 3 tablespoons fresh squeezed lemon juice
- 4 tablespoons low-sodium soy
- 2 cups chopped tomatoes
- black pepper to taste
Using vegetable peeler (or a fancy peeler, saladacco), shave zucchini and squash into fettuccine-like ribbons.
In food processor, purée pine nuts, garlic, cilantro, basil, lemon juice, low-sodium soy, and salt (a pinch, more or less) in food processor until smooth. Add tomatoes. Pulse until blended.
Toss “fettuccine” ribbons with “pesto.” Season to taste with salt (already salty, folks…be sure to taste first!) and pepper. Serve Healthy!
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PS: Dictated but not read by OLWL. Excuse all typos!
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