Aarti Ivanic, PhD is an Associate Professor of Marketing at the University of San Diego School of Business. Her research focuses on consumer behaviors such as nutrition and exercise, response to advertising, product preferences and willingness to pay. Her focus is through the lens of vulnerable groups such as racial and ethnic minorities, stigmatized individuals, and children. She has explored the impact of racial hierarchies on and psychological drivers of behaviors made by Caucasian and African American consumers. Dr. Ivanic has conducted community-based field studies which explore the nutrition and exercise habits of middle school students in a low income food desert. She currently serves on the Board of Advisors of the Skinny Gene Project, a non-profit whose mission is to educate and empower others to prevent Type II diabetes.

 

Vegan Pesto Over Zucchini Noodles

Pesto

 

4 cups Basil leaves

8 cloves garlic

¾ cups raw pine nuts

1 cup Cold Pressed Olive Oil 

¼ cup nutritional yeast

¾ teaspoon salt

¼ t. pepper

 

Zucchini

4 zucchini’s, spiralized

¼ cup, chopped Italian parsley, stems removed 

½ cup sundried tomatoes, cut into slivers

¼ cups raw pine nuts

In a food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper, nutritional yeast and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. 

 

Toss 1 cup of the pesto over the zucchini noodles. Add more pesto if desired. 

Add the parsley, and sundried tomatoes. Toss again. Garnish with pinenuts.