Excerpted from What the Health by Kip Anderson and Keegan Kuhn
Makes 4 servings
PESTO
½ cup chopped zucchini
1 handful fresh basil leaves
1 clove garlic, minced, or ¼ tsp garlic powder
½ cup pine nuts
¼ cup water
2 tbsp fresh lemon juice
½ tsp salt, or to taste
BRUSCHETTA
1/3 to ½ cup finely diced Roma tomatoes
½ cup cannellini beans, rinsed and drained
Salt and pepper to taste
Whole grain bread of choice
To make the pesto, combine all the pesto ingredients in a blender or food processor and blend well.
To make the bruschetta, in a medium bowl, combine the tomatoes, beans, salt, and pepper and toss to blend.
Spread the pesto on the bread and top with the tomato and bean mixture.
Serve, and enjoy!