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

Submitted by InnerHarmonyNutriti

"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: 20mins
• Ingredients: 8
• 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!