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Raw Zucchini Noodles w/ Pesto
Ingredients
- Raw Zucchini Noodles w/ Pesto
- Yield: serves 4
- 2- 6 to 8 inch zucchinis, peeled if desired
- pinch celtic sea salt
- 1 cup of basil leaves
- 3 tbsp raw hemp hearts
- 1/4 c pine nuts and or raw walnuts, or raw cashews
- 1/4c olive oil and bit for consistency
- 1 clove garlic crushed
- pinch sea salt
- Method
- If using spiral slicer, trim both ends of zuchini straight so as to line up evenly and flush between the holder and the blade. Begin winding and the spaghetti like noodles will form thru the openings on the blade. Remove core and use for another dish. For a fettucini like noodle you may use a potato peeler to peel the zucchini into wide strips. Set noodles aside.
- For the Pesto
- Combine basil, olive oil, nuts, garlic and sea salt in blender or food processor and combine until and even consistency is achieved, scraping down the sides. Add a wee bit extra oil if needed for consistency.
- Toss the noodles with the pesto, season with sea salt and serve immediately. Failure to do so may result in softer noodles and a watery residue as the zucchini loses it’s moisture-but it still tastes yummy!
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