Contributed By: briony
www.recipezaar.com.au
By: MichiganVeggie
Sep 26, 2006
This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Special Features: Vegetarian
Meal Type: Salads & Dressings
Ingredients
3 Medium zucchini, peeled
1 Medium zebra green tomato, seeded and chopped
1 tablespoon Extra-virgin olive oil
1 pinch Sea salt
1 pinch Fresh ground black pepper, plus more to taste
1 tablespoon Raw pine nuts (to garnish)
Basil leaves (to garnish)
Pesto
2 cups Packed fresh basil leaves
1 teaspoon Minced garlic
1/2 cup Pine nuts (preferably raw)
1/4 cup Extra-virgin olive oil, plus
2 tablespoons Extra-virgin olive oil
1 teaspoon Sea salt
1 pinch Fresh ground black pepper
Preparation
1Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
2Stack the strips and then slice them into thinner "noodles".
3Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
4Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
5Gently toss the zucchini and tomato mixture with just enough pesto to coat.
6Season with additional salt and pepper if desired.
7Garnish with pine nuts and basil leaves and serve.
Cook's Notes
Nutrition Information