Raw Pesto Zucchini Pasta
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- 1/2 cup basil, spinach or coriander, very tightly packed
- 1/2 cup parsley, very tightly packed (parsley helps keep the pesto from turning brown)
- 1 tsp. lemon juice or to taste
- 3-5 cloves garlic
- 1 Tbs. mellow white miso paste (cheesy taste)
- 1/2 tsp.Salt
- 1/4 cup olive oil
- 1/2 cup pine nuts or omega-3-rich walnuts (walnuts should be soaked for 8 hours and rinsed well)
- 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
- Place the herbs in the bottom of the blender or food processor then add remainder of ingredients.
- Blend or puree until smooth but so it still has a little bit of texture (don't totally liquefy it)
- 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.
- Spin well in a salad spinner or towel dry them before adding the sauce.
- Top the noodles with the pesto, stir and serve.
- You may want to cut the noodles with a scissors for ease of eating and serving.
- The pesto will keep in a glass jar for 1 week or more refrigerated.
- Do not mix with noodles if you plan on keeping the pesto for more than a day.
- Pesto is also great as a spread on crackers or thinned with water and used as a salad dressing.
- 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!
- 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/