Drooling over today’s lunch featuring my new favorite plant-based, nut-free Zucchini-Basil-Lemon Sauce (recipe below)! 🤤🌿🍋 This recipe is inspired by a similar sauce we made in @giorgiaeugeniagoggi’s cooking class @masseriamoroseta. It’s super bright and light yet creamy. Enjoy! 💛 #WuHaus 1 1/2 medium zucchini (about 2 cups) chopped into rounds 1 Tablespoon olive or avocado oil 1/2 cup shallot, chopped 1 teaspoon salt In a medium sauce pan, sauté above ingredients for about 5 minutes or until shallot becomes slightly translucent. Add 3/4 cup just boiled water or hot broth. Bring pot to a boil then simmer with the lid on for 15ish minutes until zucchini is completely cooked. Add contents to high-speed blender with 1 cup tightly packed fresh basil, juice from half a large lemon and 1/2 teaspon black pepper. Blend on high until very smooth. Toss with your favorite pasta (I used @eatbanza) and veggies (I used sautéed asparagus and garlic scapes). Garnish with desired toppings (I used fresh nasturtium petals and leaves, red chili flakes and flake salt).