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

By MichiganVeggie on September 26, 2006

25 Characters Max

Enter Time:


You can create up to five timers


    1. 3 medium zucchini, peeled
    2. 1 medium zebra green tomato, seeded and chopped
    3. 1 tablespoon extra virgin olive oil
    4. 1 pinch sea salt
    5. 1 pinch fresh ground black pepper, plus more to taste
    6. 1 tablespoon raw pine nuts ( to garnish)
    7. basil leaves ( to garnish)


    1. 2 cups packed fresh basil leaves
    2. 1 teaspoon minced garlic
    3. 1/2 cup pine nuts ( preferably raw)
    4. 1/4 cup extra virgin olive oil, plus
    5. 2 tablespoons extra virgin olive oil
    6. 1 teaspoon sea salt
    7. 1 pinch fresh ground black pepper


  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.