(Raw) Angel-Hair Zucchini "pasta" With Fresh Pesto

MichiganVeggie's Note:

This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 medium zucchini, peeled
• 1 medium zebra green tomato, seeded and chopped
• 1 tablespoon extra virgin olive oil
• 1 pinch sea salt
• 1 pinch fresh ground black pepper, plus more to taste
• 1 tablespoon raw pine nuts (to garnish)
• basil leaves (to garnish)

Pesto

• 2 cups packed fresh basil leaves
• 1 teaspoon minced garlic
• 1/2 cup pine nuts (preferably raw)
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 pinch fresh ground black pepper

Directions:

1. Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
2. Stack the strips and then slice them into thinner "noodles".
3. Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
4. Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
5. Gently toss the zucchini and tomato mixture with just enough pesto to coat.
6. Season with additional salt and pepper if desired.
7. Garnish with pine nuts and basil leaves and serve.

Reviews

[Chef #846264]

It is GREAT!!!!! I recommend this to anyone who is looking for a great raw recipe that even people who are not raw like. : )

[ramartin42]

This was amazing! I'm a real pasta lover and thought this would be good, but never as good as pasta. I'll tell you, it was pretty darn close! I didn't miss the pasta at all, even as I watched my husband eating this same sauce over linguini instead of zucchini! Thank you so much for posting this recipe, it will become a standard staple in my recipe box.

Tip - I only used 2 zucchinis, as it was just me. I added the pesto 1 T at a time, mixing it in with my zucchini, until I had the amount I wanted. The rest of the pesto is holding in a jar in the fridge. I expect it to last about a week, and I know it also freezes well.

[free-free]

FABULOUS...I added a touch of nutritional yeast to make it a little cheesy...also added some fresh lemon to the zucc. (I just like to do that with raw veggies some times) and threw in some sun-dried tomato and a little bit of red pepper flake ... FABULOUS!!!- a HUGE WINNER thanks so much!!