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Zucchini Tomato Pesto Bake
Ingredients
  • subheading: Pesto Sauce:
  • 2 cups fresh basil leaves
  • ¼ cup raw pumpkin seeds (or pine nuts)
  • 1 garlic clove peeled
  • 1 tbsp lemon juice (about ½ a large lemon)
  • 2 tbsp olive oil
  • 1 tbsp water
  • ¼ tsp himalayan pink sea salt
  • ⅛ tsp black pepper
  • subheading: Vegetables:
  • 1 tbsp olive oil
  • 3 medium zucchini thinly sliced
  • 8 medium roma tomatoes thinly sliced
  • 4 small red onions thinly sliced
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
Steps
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