3 large zucchini
8 oz focaccia or two slices
2 bunches basil
½ cup pine nuts, toasted
Juice of 1 lemon
¼ cup extra virgin olive oil
1 tbsp sea salt, to taste
Black pepper, to taste
¼ cup Parmesan cheese (optional)
Wash, pat dry, and trim zucchini ends. Create noodles using a spiralizer tool.
Option: Sauté your “noodles” in olive oil over medium-high heat for 4–6 minutes. Add salt and black pepper to taste.
Wash and dry basil and add to blender with pine nuts, lemon, extra virgin olive oil, and salt.
Blend until smooth, adding more olive oil and/or water as needed.
Toss zucchini noodles with pesto and top with Parmesan, if desired.
Bring 1 tablespoon olive oil to medium heat in pan and toast focaccia in olive oil. Serve alongside pesto-zucchini noodles.
Used with permission from The Integrative Nutrition Cookbook, 2016