Creamy Baked Zucchini Pesto over Kelp Noodles


Pesto:

2-3 zucchini’s, chopped and baked til soft and dry

1 cup basil

1 clove garlic, chopped

3 oz. sheep pecorino, shredded

2-3 drops stevia

juice of half a lemon

salt and pepper to taste

 

Place all ingredients into food processor and blend til smooth. You may need to add water for blending. Serve over kelp noodles with cherry tomatoes.
My very favorite dessert: Slow Roasted Beets, Cheese and Dark Chocolate.

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