Basil Pesto

(Vegan)

By Robyne Gray

Steam 2 medium zucchini cut into 1⁄2 inch pieces till soft ( about 10 min.) This is the ingredient that gives creaminess to the pesto and helps cut down on the oil.

In a Blender add:

• 2 C. fresh basil packed down.
• 1 Tbs. vegan cream cheese
• 1 handfull raw pecans
• 2 fresh garlic
• 3⁄4 tsp salt or to taste
• 3⁄4 tsp garlic pwd.
• 2 tsp. olive oil

Blend on high till very smooth then add the zucchini and blend till smooth again. If you want it thinner add water or soy or almond milk. Place in a sauce pan and simmer for 5-10 min. This keeps the basil from turning brown from being exposed to the air.

Cook fettuccini or linguini and top with sauce.