Zucchini Pesto Pasta

Pesto Ingredients:

• 2 cups packed basil
• 3 tbsp. olive oil
• 1 large clove garlic, minced
• 1 lemon, juiced
• 2/3 cup raw sprouted sunflower seeds
• 1 tbsp. nutritional yeast (optional)
• 1 tbsp. yellow miso or sea salt to taste
  

Directions:

1. Place all the ingredients except the olive oil in a food processor, fitted with the “S” shaped blade.  
   
2. Pulse until the ingredients are roughly chopped.
   
3. Slowly drizzle in the olive oil and pulse until just barley incorporated.  
   
4. Transfer to a BPA storage container.  
   

Pasta Ingredients:

• 2-3 medium zucchini, peel into noodles (use peeler or spiralizer)
  
• 1 head asparagus, chopped, steamed 
  
• 3 cups spinach, steamed
  
• Season to taste 
  

Directions:

1. In a large mixing bowl combine zucchini noodles, asparagus, spinach, and pesto.  Season to taste adding additional lemon juice and salt.  
   
2. Let stand for 10-20 minutes until the zucchini noodles become tender.  Transfer to a BPA free storage container.