Raw Zucchini Pesto Pasta
 
Prep time
Cook time
Total time
 
Ingredients
For the Pesto:
  • 1 big bunch of basil (about 40g)
  • 1 clove garlic
  • ¼ cup finely grated parmesan cheese
  • 50g cashews or pinenuts
  • ½ cup extra virgin olive oil
  • salt and pepper to taste
For the Pasta:
  • 3 large zucchini
  • olive oil to drizzle
  • juice of ½ lemon
  • a pinch of sea salt
Instructions
  1. Preheat the oven to 180C (350F)
  2. Toast the nuts lightly for 5 minutes.
  3. In a food processor or using a manual mortar and pestle pound the pesto ingredients together making sure not to over process as you want to retain the vibrant green of the basil. Set aside.
  4. Using a spiralizer, food processor or nifty peeler, shred the zucchini into spaghetti like strands.
  5. In a bowl combine the zucchini pasta, lemon juice, pinch of salt and drizzle of olive oil and using your hands gently massage the spaghetti for 2 minutes ( this helps to soften it)
  6. Then add the pesto and again using your hands, massage the pesto in until the pasta is well coated.
  7. Serve with chopped cherry tomatoes, a crumble of feta cheese or just as is.
  8. Serves 2
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/raw-zucchini-pesto-pasta/