2-4 servings

Ingredients:

  • 2 fresh tomatoes
  • 1/2 cup sundried tomatoes
  • 1 fresh garlic clove
  • 1 TBS white miso paste
  • ¼ cup cold pressed extra virgin olive oil (or cold-pressed flax oil can be used)
  • ½ cup of organic shelled hempseeds or pinenuts for a “cheesy” flavour
  •  ½ tsp. Himalayan Pink Salt or Sea Salt (this salt is mineral dense)
  • 1 -2 pinches cayenne pepper – to your taste
  • ½  tsp. of lemon juice

 

Directions:

  • Blend all ingredients until smooth.
  • Serve with your favourite grain, pasta or salad.
  • This can even be used as a dip for crudités.
  • My favorite is to serve with spiralized raw zucchini – looks like pasta but tastes so much better – see below.
  • Store in a glass mason jar in fridge for up to 8-10 days.

 

Directions for zucchini pasta:

(1 zucchini per person/serving)

  • Put zucchini through a spiralizer to get “pasta” strands, or cut into thin strips.
  • Always “weep” your pasta over a colander with a pinch of mineral salt and lemon before serving with the sauce.
  • Let sit for at least 10 mins in salt and lemon, and then squeeze out access water.
  • Only then add your pesto.

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