Brain Building Pesto With Asparagus

Asparagus, parsley, and basil are rich in the anti-inflammatory antioxidant quercetin and folic acid, which nourishes the growing baby’s brain and spinal cord. Serving it over zucchini noodles increases enzymes in food to balance blood sugars. The Romano and anchovies are rich in calcium and minerals.

Ingredients

For the pesto:

1 cup of parsley

2 cups of basil

1/4 cup sundried tomatoes

4 cloves of garlic

1/2 cup extra virgin olive oil

1/4 cup pine nuts or shelled pistachios

For a dairy free version or for added calcium and vitamins add 3 anchovies

For the sauté:

2 carrots sliced

1 red bell pepper cut into slices

1 bunch of green onions cut into 1” pieces

1 bunch of asparagus chopped into 1” pieces

For the noodles:

3 small zucchinis shaved into thin strips with a potato peeler

juice of 1/2 lemon

salt and pepper

Romano cheese to taste.

Toss the zucchini, lemon juice, salt, and pepper in a bowl and place in fridge for 20 minutes.

Blend the parsley, basil, sundried tomatoes, garlic, olive oil, pine nuts, and optional anchovies together in a food processor.

Sauté all vegetables, except zucchini, lightly. Add in the pesto from the food processor. Serve over zucchini or pasta and season with Romano cheese to taste.