This recipe was a collaboration with Liana Werner-Gray and Rowan from Organic Corner in New York! 


Makes 1.5 cups pesto sauce and serves 4

Ingredients:
1/3 cup of fresh basil
5 cloves of garlic
¼ teaspoon of himalayan salt
¼ teaspoon of black pepper
sprinkle of crushed red pepper
½ lemon juice
handful of spinach
1 1/3 cup walnuts
½ cup extra virigin olive oil (or more for wetter mixture)
3 large zucchinis

Action:
1. In a blender process all ingredients together except for the zucchinis
2. Use a pasta maker of vegetable peeler to make pasta from the zucchini
3. Pour sauce over the pasta!
4. Add Cashew Cheese if you like;) 

Benefits:
- Lowers cholesterol
- Dietary fiber which aids in digestion,
- Prevents constipation
- Maintains low blood sugar and curbs overeating
- Anti Inflammatory
- High in vitamin A and C
- Powerful anti-oxidant
- Relieves stress
- Good for the skin