Pesto Bowl

Serves 4

Pesto

3 cups loosely packed Italian parsley

1/2 cup chopped walnuts

2 tbsp. lemon juice

2 tsp. honey

2-3 cloves garlic

1/4-1/2 cup extra virgin olive oil

1 tbsp. water to thin (optional)

3⁄4 tsp. salt, or to taste

Freshly ground black pepper to taste

Sauteed zucchini

1 tbsp. extra-virgin olive oil

2 medium or large zuchinis’s, diced

Additional Ingredients

White beans*

Grain OR pasta*

Fresh Arugula

Nuts or seeds of your choice (pumpkin seeds, slivered or sliced almonds, sunflower seed kernals, etc.)

  1. To make the pesto, place all ingredients in a blender and puree to desired consistency. Set aside.

  2. For the zucchini, heat olive oil in a large skillet, and add zucchini. Saute to desired level of doneness. Set aside.

  3. Layer bowls with zucchini, all additional ingredients, and top with pesto.

Tips

  • I know you’re tying to be low in oil, as per Dr. Gregor’s recommendations, so for the pesto, start with a little, and add more as needed. You can also add a little bit of water to help thin it out, and make it more saucy, instead of adding more oil.

  • You can use a grain for this bowl, like quinoa, brown rice, farro, or something else, or you can turn this into a cold pasta salad like dish, with a brown rice pasta, or something like that

  • I know you don’t like your veggies too cooked, but I think you might want to cook the zucchini just a little bit for this bowl. You could also use broccoli, sweet potato, or any other cooked veggie. Let me know if you would like to sub with something else, and I’ll write up new directions.

  • Any type of canned white bean will work great for this recipe - great northern, cannellini, or anything like that.

Ben Mastracco