Rawkin' Pesto Pasta
By Shawna Barker
Simple, fresh, and delicate. Zucchini noodles infused with the flavours of basil and olive oil. Perfect for a warm summer night!
2 zucchini (or approx. 4 cups), peeled
2 cups basil, packed, stems removed
1/2 cup pistachios, raw
1/2 cup extra virgin olive oil
1-2 cloves garlic, minced
1/2 tsp unrefined sea salt, or to taste
1 tsp black pepper, or to taste
1/4 cup cherry tomatoes, halved
2 Tbsp basil, small leaves, stems removed
1. Using a vegetable peeler or spiral vegetable slicer (spirooli), make noodles from zucchini using the smallest noodle setting. Massage noodles with 1/4 tsp unrefined sea salt and set aside.
2. For the pesto, place all ingredients in food processor and blend until well combined, or until desired consistency.
3. Combine pesto with the zucchini noodles, and mix well.
4. Plate the pasta and garnish with basil leaves, cherry tomato, and freshly ground black pepper.
Contact Shawna today for Nutrition Consulting or Raw Food Classes to learn how to ensure you have a good nutritional foundation for your journey to vibrant health.
Shawna Barker BSc., RHN is a nutritionist, college instructor, and raw food educator.