Raw Zucchini “Spaghetti” with Vegan Pesto

There are so many great vegetables in my garden so I made this delicious alternative to regular pasta perfect for a summer dinner.  This “spaghetti” is completely raw, full of enzymes,  gluten free and easy to make

4 servings as a side dish
2 serving

For the “Spaghetti”

2 small zucchini julienned with a julienne peeler, spiralizer or mandoline
1 pint grape tomatoes cut into quarters
6 snap peas cut in half vertically
4 small leaves Swiss chard cut into thin strips
4 sun dried tomatoes soaked to soften, cut into stripss as a main dish

For the Pesto Sauce:

1 cup cashews (soaked if possible for 4 hours)
2 Tb lemon juice
1 tsp Celitc Sea Salt
1 clove garlic
1 Tb nutritional yeast
1 cup basil leaves

4 oz mixed greens or arugula

• Put zucchini into a bowl with the tomatoes, snap peas, Swiss chard and sun dried tomatoes
• Put soaked cashews into a food processor or blender
• Add lemon juice, Celtic salt, garlic and nutritional yeast
• Blend with a little water to get it started.
• Add half the basil and blend until smooth.  Add more water if necessary.
• Add the rest of the basil. Blend until the basil is in fine pieces.
• Toss half the sauce with the “spaghetti”.
• Serve immediately on a bed of greens with a little extra sauce on the top