Zucchini Pesto

Zucchini pesto is fresh, thick and useful as a cold sauce for vegetables, eggs, fish and meat.

Cut zucchini (250 g) into small pieces. Put it into a blender with spinach (15 g), parsley (15 g), cilantro (10 g) and olive oil (50 g). Blend into a smooth green base.

Add flaxseed or flax meal (7 g), pumpkin seeds (7 g), sesame seeds (6 g), lemon (20 g), lemon zest (3 g), sea salt (7 g), black pepper (to taste), oregano (2 g) and garlic (3 g). Blend again until thick.