RECIPES

Serves 4 

• 1/3 cup NuVitality Pine Nuts
• 1 cup extra virgin olive oil
• 1 tbs salt
• 1 cup Tuscan kale, chopped
• ½ cup basil
• 4 zucchinis, spiralised or peeled in ribbons with a vegetable peeler

1. Put pine nuts, oil, salt, kale and basil into a blender. Process until the pesto becomes smooth and runny. You may want to add some extra olive oil if you prefer a runnier pesto.
2. Put all of the spiralised zucchini into a large bowl and pour over the pesto, coat the zucchini very well then serve with some chili, lemon and parmesan if you like.