Raw Zucchini Pasta with Pesto

 

Difficulty: Easy

Makes two modest servings or one big ass serving

zucchinipasta

I know I’ve been hittin’ y’all with a buttload of crazy(delicious) dessert recipes lately so I decided to throw something out there for the raw, healthy dudes. This is probably one of the easiest things you’ll make and if you manage to screw it up I would be very surprised. While it’s legendary as a healthy meal in itself, it would also make a premo side dish to go along with whatever bitchin’ spread you’re planning. Righteous!

Ingredients

  • 1 large zucchini
  • 1 bunch of basil
  • 1 tablespoon olive oil
  • 1 tablespoon pine nuts
  • 1 squeeze lemon juice
  • 1 small clove garlic
  • Salt and pepper to taste

Method

  1. Using a vegetable peeler, peel ribbons of zucchini along the long edge until you can’t peel any more. You may want to rotate the zucchini as you get towards the end to make the most out of it.
  2. In a blender or food processor, combine the basil, oil, pine nuts, lemon juice, garlic and season with salt and pepper. Blend to your desired consistency (I went for smooth this time around as opposed to chunky).
  3. Stir the pesto through the zucchini ribbons and serve immediately with a few extra pine nuts and a dash of salt and pepper.

Chelsey

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