Day 66 – Lemon-Pesto Pasta

New Vegetable Noodle Maker (and other things)
New Vegetable Noodle Maker (and other things)

I am so excited because I have a NEW toy! I first encountered this late last year at a raw food meetup in Melbourne.  A couple in their sixties brought in a kitchen tool that turned their zucchini into noodles and then proceeded to top it with the most delicious sauce ever.  I don’t have the sauce recipe – but I now have the tool!

Diverting for a moment… my first Melbourne Raw Food Meetup I met the amazing and incredible Jeanette and Alan who in their 60’s are now running a MARATHON every single day for an entire year and that will take them around Australia.  I feel that I must share their website with you!

All they eat is raw food and it powers them enough to stay healthy and run a marathon a day! http://www.runningrawaroundaustralia.com/

Please visit their website and if they are running through your town be sure to support them…

Back to the Lemon-Pesto Pasta

Lemon-Pesto Pasta
Lemon-Pesto Pasta

Ingredients:  

Pesto-Sauce

2 cups fresh basil (yum straight out of the garden)

1 cup extra-virgin olive oil

1 cup soaked pistachios, walnuts or pine nuts ( I used a combination of pine nuts and pistachios)

6 cloves garlic

1 tsp. sea salt

Pasta

4 medium zucchini’s – noodled with a vegetable noodler (or just julienned is fine).  I actually just grabbed one of my giant rondo-de nice zucchini’s – it made a tonne of noodles!

Juice of 1 lemon

Method:

Begin by preparing the Pesto Sauce in a blender.  First blend the basil, olive oil, garlic, and salt until a green emulsion forms, add nuts and continue to blend until well combined (Pesto can kept for up to 14 days in the fridge – this recipes makes 2 cups). In a medium-size bowl vigorously toss zucchini with 1 cup Pesto Sauce until well coated. Squeeze lemon over pasta to desired taste.

I like my pasta warmed, so I placed in the dehydrator for 1/2 hour before serving.

This makes either 2 large dishes or 4 entrée size portions.

Ally x

Giving credit where credit is due…

Thanks Jenny Ross – from your Raw Food Basics book.

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