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Adapted from Glorious Greens cookbook

Serves 2-3

  • 1 Zuchinni, washed and sliced
  • 1 Yellow Squash, washed & sliced
  • 1 cup brocolli, lightly steamed

For the Pesto

  • 2 Garlic cloves, peeled
  • 2 cups fresh Spinach, washed & dried
  • 1/2 cup fresh Basil leaves
  • 1/2 cup fresh Parsley leaves
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Pine Nuts
  • 3 tbsp. freshly squeezed Lemon juice
  • Sea salt & Ground pepper to taste
  1. Place zuchinni, squash and brocolli in a bowl.  Set aside.
  2. Placed peeled garlic in the bowl of a food processor fited with the "S" blade.  Add the spinach, basil and parsley leaves.  Process to chop.
  3. While motor is running, add the olive oil in a stream and the nuts.  Add lemon juice and process again.
  4. Season to taste and toss with fresh veggies.