Ingredients

• 2 1/4 cups coarsely chopped organic zucchini (about 3 small) Ingredients
• 1/2 (125 mL) cup filtered water Ingredients
• 3 fresh basil leaves Ingredients
• Option: I added 1/2 cup fresh strawberries ('tis the season!) Ingredients

Instructions

1. 1. In a saucepan, combine zucchini and water. Bring to a boil over medium heat. Cook until
2. zucchini is soft and most of the liquid is absorbed, about 10 minutes. Let cool.
3. 2. Transfer to a blender or use an immersion blender in the saucepan. Add the basil and puree
4. until smooth. Let cool until warm to the touch before serving or transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.