on August 21, 2013
I guess I’m on a bit of a raw foods recipe kick on the blog. Bear with me — all I’m doing these days is writing my dissertation and eating very simple, raw foods and juices. The simplicity of my days is nice — get up, feed the animals, make juice, write for hours, walk the dogs several times a day, get in some exercise, water the garden, and relax with Eric in the evenings. Some might say the routine is boring; I love the simplicity and I find the routine productive and comforting (at least for now).
Our garden is producing a lot of zucchinis right now, which always motivates getting creative with zucchini-related recipes. We also have an abundance of basil in the garden. So it only seemed natural to whip up a raw zucchini pasta with pesto.
NOTE: To prepare the zucchini, you can use any number of methods — grate it with a box grater for short little “noodles,” use a vegetable peeler to shave off long ribbon-like pasta, or you can use a spiralizer if you have one for long curly noodles (pictured). No need to peel the zucchini first if it’s organic — just give it a rinse and get straight to making your pasta.
Makes 6-8 cups of prepared “pasta”
6-8 cups of zucchini (grated, ribbon-peeled, spiralized, whatever you prefer)
1 cup fresh basil
1 1/2 cups kale or spinach
1/2 cup walnuts (or other nut)
1/4 cup pine nuts (or other nut/seed)
1-2 cloves garlic
2 T nutritional yeast
2 T lemon juice
~1/3 cup water
pinch of sea salt
pinch of crushed red pepper
fresh ground black pepper to taste
Add all ingredients, except zucchini, to a food processor. Process until it becomes a fairly smooth paste. Taste and adjust seasonings as desired (hint: you may want to add more salt, lemon, or black/red pepper and you might need an extra splash of water if it’s not processing easily). In a large mixing bowl, toss the zucchini “noodles” with the pesto and refrigerate for an hour or more to let the flavors combine. You can also serve it right away, but it’s nice for the pesto to marinate on the zucchini for a while. Serve with a few grinds of fresh black pepper.