Instructions

1. Wash and prep your veggies. Cut the zucchini into small pieces so it's easier to blend.
2. In your food processor add in all of your pesto ingredients and blend until smooth. Add a small amount of the aquafaba and adjust to your preferred consistency. You can also use soy milk or water instead. I like my pesto to be a bit on the thicker side.
3. Place the pesto on the bottom of a large bowl. Add any toppings you like. These can be made in advance for workweek lunches and are great for meal prep. I like to use quinoa, chickpeas and tomatoes, cucumber, onion as my veggies because they stay fresh when stored for a few days but get creative and switch it up. I also love adding tofu and roasted broccoli to these bowls. Try this with different sauces as well. In my "Lets Get Saucy" book there are over 55+ Oil free sauce recipes you can try.