Pesto Veggie “Pasta”

2 medium zucchini
2 medium yellow summer squash
½ cup pine nuts
4 to 5 garlic cloves, peeled
½ cup cilantro
½ cup fresh basil
2 Tbsp. lemon juice
3 Tbsp. Bragg’s liquid aminos
1/8 tsp. salt
2 cups coarsely chopped tomatoes
pepper to taste
Directions: Shave zucchini and squash into ribbons using vegetable peeler. In a food processor, puree pine nuts, garlic, cilantro, basil, lemon
juice and liquid aminos until smooth. Add tomatoes and pulse just until blended. Toss squash ribbons with pesto. Season to taste
with pepper and serve. (Original recipe calls for raw zucchini & summer squash, but if you like, you can boil for 2 minutes.)

Serves 4. Per serving: 170 calories, 12 g. fat,
6 g. protein, 15 g. carbohydrate, 4 g. fiber,
590 mg. sodium.

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