Raw zucchini pasta with pesto

Finally, we broke down and bought a spiralizer, and it was worth it! The zucchini noodles have an excellent texture, perfect for twirling on a fork.

For the noodles: Spiralize 5 zucchinis, then place in a colander and toss with salt. Allow to drain in the sink for 10-15 minutes, then rinse with cold water. Place in a salad spinner to dry the noodles. Or if you are good at planning, make the noodles in the morning and spread them on a flat surface and allow them to air dry.

For the pesto: Blend 2 cups basil (or 1 cup basil and 1 cup arugula), 1/2 tsp garlic powder, 3 heaping TBL of nutritional yeast, 2-3 TBL olive oil, 4 TBL lemon juice, salt and pepper to taste.

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One thought on “Raw zucchini pasta with pesto

  1. Pingback: Tomatoes and avocado with smoked salt | Beans, Figs and Katz

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