When it comes to “cooking” raw, we have to toe the line with food just a little bit. Nope, this recipe isn’t really pasta, but it’s not really salad either. If you ask me, the best way to describe this raw zucchini pesto is… a delicious salad disguised as pasta.
Making noodles from zucchini sounds crazy – well, that is until you have tried it. They are light, healthy and have the perfect pasta-like texture in their raw state for our recipe.
Are you ready, veggie lovers?! It’s time to trick our tastebuds : )
raw zucchini pasta with avocado pesto
ingredients
- 2 zucchini
- 1/3 cup raw pine nuts
- 1 small avocado
- 2 cloves garlic
- 1/2 lemon, juiced
- salt and pepper to taste
instructions
- Begin by cutting the top and end off the zucchini. Then, slice the zucchini into long pasta-like strands using a spiral slicer (I still have to get one of these amazing machines) or, like me, a potato peeler. Set these aside in a large bowl for now.
- Next, in a food processor, process the pine nuts, avocado, garlic and lemon juice until smooth. Then taste and add salt and pepper to your liking. Pesto is different every time you make it, depending on your avocado and lemon - I always end up needing a different amount of salt and pepper each time.
- Add the pesto to the zucchini "pasta" strands and toss.
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There you have it… a mouth-watering, all-raw “pasta” – perfect for a warm spring or summer day.
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