3 -4 small zucchini squash

1 large bunch of basil

3 cups of cooked barley

Extra Virgin Olive Oil

2-3 tbls Pine Nuts

Sea Salt

3 tlbs of nutrional yeast

1 tsp of minced garlic

Black Pepper

Use a veggie spiralizer to spiralize zucchini

Sauté zucchini noodles in 1 tbls of oil and season with a little salt and pepper

For the pesto:

Add the basil leaves, pine nuts, nutritional yeast, garlic, about 1/4 cup of olive oil in a food processor and process until it is creamy.

Add the pesto to the cooked barley, you can add some whole pine nuts for texture and toss together.

Top the zucchini noodles with the pesto barley.

Organic~Vegan ~Gluten free