This is a great Raw Food Recipe for beginners! I am always looking to share delicious raw recipes that are easy to make because they are so healthy for you. This recipe is so rich and delicious; you will not be able to tell that it is made completely free of dairy, soy, or wheat. It can be served as a main dish or on the side with a big salad or whatever you wish.
Did you know that you can make noodles out of zucchini? That’s right. With an inexpensive spiralizer, you can whip up zucchini noodles easily. They are a great alternative to regular pasta and will offer all of the precious vitamins and minerals from the zucchini. I made this dish last night and it only took about 20 minutes from start to finish. As with many of the more complicated raw recipes, there is no need to soak, dehydrate anything. If you are new to raw foods, this recipe is a great introduction. It is not intimidating yet it is quite satisfying.
Here’s what you will need:
4 medium green (or yellow) zucchini squash (I used green. If you want the noodles to taste a bit sweeter, try the yellow).
Wash the zucchini and spiralize it to create noodles. Put the noodles in a bowl and lightly sprinkle some sea salt over them. Mix them up in the sea salt with your hands to coat it. This will soften the noodles up a bit. You can let them sit for a while or just while you are prepping the pesto sauce.
Pesto Sauce Ingredients:
1 tightly packed cup of fresh basil
1 teaspoon of freshly squeezed lemon juice
5 cloves garlic
1 tablespoon of nutritional yeast
1/2 teaspoon sea salt
1/4 cup organic extra virgin olive oil (for a nuttier flavor, I have used walnut oil in this recipe – delicious!)
1/2 cup pine nuts
I love using my Vitamix for this recipe as it makes the sauce incredibly smooth. The Vitamix is available through Amazon.com. Put the herbs at the bottom of the container and add the rest of the ingredients on top of it.
Blend it until it is nice and smooth. A little texture is nice in this dish so you don’t want to blend it too much.
Pour the pesto over the noodles and toss it well. Serve immediately. You can make the sauce in advance and keep it in the refrigerator for up to a few days. However, try not to add it to the zucchini until right before serving. Over time the noodles will get mushy!