Raw Zucchini “Spaghetti” with Vegan Pesto

By July 13, 2011 August 29th, 2013 Dinner, Gluten Free, Raw, Recipes, Vegan, Vegetarian, Video

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

 

 

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