Yields: 4 servings

INGREDIENTS:

• 3 medium zucchini, peeled
• 1 small carrots, peeled
• 1 green tomato
• A pinch of salt
• Enough cold water to cover vegetables in the bowl of your choice.
• 1 teaspoon of lemon (fresh and strained)

• 2 cups of packed fresh organic basil leaves
• ¼ cup Extra Virgin Olive Oil
• 2 tablespoons organic lemon juice (fresh, strained)
• 1 tablespoon of room temperature water
• 1 or 2 minced organic garlic clove(s)
• 1 teaspoon Sea Salt
• 1 pinch of fresh ground black pepper to taste.
• 1 pinch of cayenne pepper
• ½ cup of raw pine nuts (or cashews)

INSTRUCTIONS:

• Using a vegetable peeler, peel and discard the outer layer of the vegetables.
• Using the vegetable peeler, peel the zucchini and carrot lengthwise into long, thin ribbons and stack. Remove and do not use the seeds for this dish.
• With a sharp knife, cut each ribbon stack into strands to resemble spaghetti noodles.
• Place the “noodles” in a toss bowl, cover them with very cold water.
• Add a pinch of salt and a teaspoon of fresh lemon juice. Set bowl aside for about 6 minutes.
• Mince the basil.
• Add the liquid pesto sauce ingredients and blend about a minute.
• Add remaining pesto sauce ingredients and puree until achieve a smooth, but gritty consistency. (There should be some pieces of nut to give it texture).
• Drain the vegetable noodles completely.
• Pour the mixture over the vegetable “noodles”.
• Gently toss well to coat all the strands and the tomato pieces.
• Add additional salt and pepper if desired.

(Note: All recipes should be reviewed to determine if the ingredients are appropriate for your condition.)