Pomodoro Sauce & Pesto Sauce

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Pomodoro SaucePomodoro and Pesto over zucchini pasta is a memorable summertimecombination. If you adore the taste of basil, place basil strips incolander with tomatoes also. Or, you can add the basil just beforeserving for a less intense but still memorable basil experience.If serving both pesto and pomodoro, first toss the "pasta" in thepesto sauce them put the pomodoro on top without mixing it in.4-6 very ripe tomatoes, cubed and drained for 3-4 hours fresh basil, as much as you like (start with 1/4 cup)Pinch sea saltCut tomatoes in half through the stem end, scoop out and discardthe seeds. Dice into small cubes. Place in a colander over a bowl.Lightly salt. Allow to drain for 3-4 hours. When ready to serve, toss tomato mixture with pinch of sea salt (if needed to taste) and add more basil, to taste. Serves 4.Note: The 'tomato water' is delicious to drink. Pesto

SauceThis traditional flavored pesto is delicious served over zucchinipasta, spaghetti squash, or sunflower sprouts. If the sauce is toogarlicky for your taste, add additional pine nuts.6 tablespoons olive oil3 garlic cloves6 tablespoons chopped basil1 tablespoon chopped parsley2 tablespoons pine nuts, soakedpinch sea saltIn a blender, blend all ingredients until very smooth. If sauce istoo thick, add a spoonful of hot water. Yields approximately 1 cup. Suzi What is a weed? A plant whose virtues have

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