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
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
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
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.
Giving credit where credit is due…
Thanks Jenny Ross – from your Raw Food Basics book.