Raw Broccoli Pesto with Zucchini Noodles

Great for Week 1 only
4 servings

Ingredients
1/2 Cup extra-virgin olive oil
3 Tbls fresh lemon juice
2 Cups firmly packed basil leaves
1 Cup raw broccoli florets (1/2 med. head)
1/2 cup pine nuts (or blanched slivered almonds or raw walnuts)
2 tsp. white miso paste (or chickpea miso)
2 tsp. minced garlic
3/4 tsp. Celtic sea salt, plus more to serve
1/4 tsp freshly ground black pepper
2 large zucchinis (or 4 small) spiralized to make noodles
1 Cup finely diced English cucumber
1 Cup finely chopped raw broccoli florets (1/2 medium head)
1/4 cup shelled hemp seeds

Directions

Throw the olive oil, lemon juice, basil, broccoli, pine nuts, miso (or parmesan), garlic, salt, and pepper into a blender. Secure the lid, remove the center lid cap, and insert the tamper (if you have one). Blend on high for 20 to 30 seconds, using the tamper (if you have one) to guide the ingredients through the blades until rustically combined but not completely smooth.

In a large bowl, use your hands to lightly toss the zucchini noodles with the diced cucumber and broccoli until well combined.

Gently massage 1 cup (230g) of the pesto through the zucchini noodles until evenly coated, and add additional pesto gradually to your preference. As you massage the fruits and vegetables will release water, making the pesto easier to work with.

Season with salt and pepper, to taste.

Set out four plates, and swirl equal portions onto plates, and toss with hemp seeds. Serve immediately passing any remaining pesto at the table.

*The pesto may seem a little sharp, tart, and salty when tasting out of the blender. However, it will mellow when tossed through the noodles. You can also use this with 1 packet of traditional cooked pasta.

**If serving this recipe as a dip with raw veggies or crackers, or on sandwiches or wraps, hold back on 1/2 tablespoon of the lemon juice and 1/4 teaspoon of the salt, and add to taste.