Zucchini Pasta With Cashew Pesto (Gluten-Free, Almost Raw)

I use a gadget called Tsumapro (spiral slicer) to make vegetable pasta, but you really don’t need such a fancy tool. You could use a mandolin, vegetable peeler or good old knife. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1⁄2 cup fresh basil leaf
• 2  garlic cloves
• 1⁄4 cup raw cashew nuts
• 1⁄4 cup  extra-virgin olive oil
• 1  tablespoon lemons or 1  tablespoon lime juice
• 1 1⁄2 tablespoons nutritional yeast
• 2  zucchini
• 1⁄2 teaspoon salt

Directions

1. In a food processor, mix all the ingredients except for zucchini and salt to make pesto.
2. Slice zucchini squash into pasta using a spiral slicer, mandolin or knife.
3. In a bowl, place zucchini pasta and salt and mix.
4. Add the pesto and mix.
5. Infuse love and serve!