1 cup Raw Macadamia nuts
1 cup Fresh Basil
1 clove Garlic, minced
1 tbsp. Lemon Juice
1 tbsp. Cold pressed Olive Oil
1 tsp Sea Salt
1/4 cup Water (More or less for desired texture.)
Put macadamia nuts in a food processor, pulse. Add the rest of the ingredients and process well.
2 cups Tomatoes, chopped (I use plum, peel and I take out the seeds)
1 cup Sun-dried tomatoes, soaked for 1 hour, chopped
½ tsp. Red pepper flakes (optional)
2 Dates, peeled, lightly chopped
½ tsp. Sea Salt
Put all the ingredients in the food processor and process until smooth, or texture you like.
4-6 Medium Zucchini
With a vegetable peeler, peel the zucchini. Use a spiralizer, if you have one; the zucchini will look like spaghetti. Or, use the vegetable peeler to shred the zucchini; looks like fettuccini.
12 Kalamata olives, pitted, lightly chopped
Place Zucchini into a large bowl. Toss well, with the Pesto. Lightly toss with the Marinara and the Kalamata olives.