Raw Pasta

Raw Pesto Zucchini Pasta
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  1. 1/2 cup Basil, Spinach or Coriander, very tightly packed
  2. 1/2 cup Parsley, very tightly packed (parsley helps keep the pesto from turning brown)
  3. 1 tsp Lemon Juice or to taste
  4. 3-5 cloves Garlic
  5. 1 tbsp Light White Miso Paste (cheesy taste)
  6. 1/2 tsp Himalayan Pink Salt
  7. 1/4 cup Olive Oil
  8. 1/2 cup Pine Nuts or omega-3-rich Walnuts (walnuts should be soaked for 8 hours and rinsed well)
  1. 4 Zucchinis made into angel hair pasta using a Spiral Slicer or 1-2 packages of kelp noodles rinsed well in hot water to soften
  1. Place the herbs in the bottom of the blender or food processor then add remainder of ingredients.
  2. Blend or puree until smooth but so it still has a little bit of texture (don't totally liquefy it)
  1. Salt your zucchini noodles before you add the sauce to prevent them from getting too watery. Just add 1/2 tsp. salt to the bowl of "noodles" and then let sit for 5 minutes.
  2. Spin well in a salad spinner or towel dry them before adding the sauce.
  3. Top the noodles with the pesto, stir and serve.
  1. You may want to cut the noodles with a scissors for ease of eating and serving.
  2. The pesto will keep in a glass jar for 1 week or more refrigerated.
  3. Do not mix with noodles if you plan on keeping the pesto for more than a day.
  4. Pesto is also great as a spread on crackers or thinned with water and used as a salad dressing.
  5. You can also store these Pesto covered noodles for up to 4 days in your fridge, so if it's just you, you can snack on this for a few days!
  6. I never get tired of pesto. and the greens are so alkalizing and energizing. A great raw food staple.
Loving Gift http://lovinggift.com.au/