Pesto — Vegan

Makes a sauce for 2 servings of pasta.

1 small zucchini + olive oil

1/2 cup cashew nuts

1/4 cup pistachios

1/2 cup basil

1/4 cup cilantro

1 cup baby spinach

1 tbsp nutritional yeast

1 tbsp olive oil

1 tsp himalayan salt

1 tbsp lemon juice

*1/4 — 1/2 cup vegan milk (if you want it more liquidy)

1. Preheat an oven to 200°.

3. Cut zucchini to half (along long side), spinkle some oil on it and bake it for about 15 min or until baked.

4. After that put all the ingredients in a blender and mix until smooth.

Say thanks to the provider — God/universe/nature…

Thank you and all the best. Love, LS