This classic dish is a satisfying entree to serve and is perfect for those last days of summer when the basil is at its best.
Nutritional yeast, while not technically raw, creates the cheesy taste usually provided for by Parmesan cheese in the SAD version. provides a lot of B vitamins that many raw foodists struggle to get into their diet.
Those – like myself – who become B vitamin deficient very easily, should consider foods like nutritional yeast as nutritional supplements and incorporate them into the diet.
1 zuchinni, spiralized
1 pinch sea salt
1 cup basil leaves, loosley packed
½ cup pecans or walnuts
2 tablespoon nutritional yeast
1 cup EV Olive oil, more or less
Sprinkle sea salt over the zucchini. Let sit for at least thirty minutes to draw out the extra moisture and soften the noodles. Drain well but do not rinse.
In a blender or food processor, combine the Pesto sauce ingredients (including the garlic if desired), reserving the olive oil. Blend until a relatively smooth paste is formed. Add the olive oil, slowly, until a sauce is formed.
Combine the sauce with the zucchini. Allow flavors to meld for at least 5 minutes. If desired heat in a low dehydrator until warm or serve at room temp.