sharing raw, vegan recipes and advice
I made this dish for a raw potluck this weekend. All the classic italian flavours are there which makes this a favourite for friends and family who are not raw. You can make a big batch of pesto up to keep for the week and just do the zucchini on the night.
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For the Basil Pesto:
2 Cups Tightly Packed Basil
1/2 Cup Pine Nuts
1/4 Cup Pumpkin Seeds
1 Tbsp Lemon Juice
1 Clove Garlic
1/2 Tsp Himalayan or Celtic Sea Salt
1/4 Cup Cold Pressed Olive Oil
Spring or Filtered Water
For the Zucchini Linguini:
3 Large Zucchini
2 Medium Tomatoes
8-10 Dried Olives
1/2 Red Capsicum
2 Tbsp Pine Nuts
1/2 Cup Basil Pesto
For the Pesto:
Soak the pinenuts and pumpkin seeds for at least 4 hours. Drain and rinse.
Place all ingredients apart from the water into a food processor and process until almost smooth. You still want a little texture to it. Add a little water at a time if it seems too dry.
Store in a glass jar in the fridge for up to a week.
For the Zucchini Linguini:
Use a julienne peeler to slice the zucchini lengthways into long noodles and place in a large bowl. You could also use a spiralizer.
Chop the tomatoes and capsicum, destone and chop the olives and add these with the pine nuts to the zucchini.
Add the pesto and mix thoroughly to combine.
Leave to sit for 1hour before serving if you would like the noodles to soften a bit.
this tasted so great!! i brought it to christmas eve with my family and it was a huge hit. nobody really had a clue what they were eating, but they loved it. i think it tastes best when it's assembled right before it is served. i put all the zucchini and veggies together and then made the sauce to combine at the party. i'd also put the zucchini in paper towels over a strainer to get the water out because 3 zucchinis makes a ton of water. i'm serving the rest of it today for christmas to see how the other side of the family likes it : )
This is wonderful. I have made it a couple times and prefer to substitue half the basil for spinach for a more mellow flavor.
This is probably too late, but I think it made about a cup to a cup and a half.
WOW I wonna eat all this food. Very much
going shopping soon to make this. can you tell me about how much basil pesto is made with this recipe? i am planning to serve it twice this week and am not sure i need to double the pesto portion of the recipe or if it would make 1 c, enough to use it for 2 batches. thanks!
will try this out this week... by the looks of the pic, recipe and reviews I am extremely excited to give this one a go :)
I never had raw zucchini before but this was so amazing! I made it 2 days in a row and ate all 3 zucchini myself lol
Thank you for this recipe! I'll make it over and over again and share it with my friends : )
Delicious!
Made this though used ready made pesto, was totally amazing! My first time with raw 'pasta' and I loooved it! Thank you :)
Ooh I like the idea of adding spinach into the pesto. Oh man, now I want to make it again!
wow this looks amazing! my mouth is watering like crazy haha
WOW, this one is off the charts good!! in the pesto I used one cup basil and one cup spinach and used basil infused olive oil and it still turned out wonderful. this is one i'll be serving to my non-raw friends and family. cheers to kellymyra- thanks for sharing a great recipe!
This came out wonderful! I only had 1 c of basil so I added in 3 leafs of chard. Flavor was still there, so forgiving. I will be enjoying this much this week. Thank you!