Last night my mom made some Raw Vegan Pesto with zucchini "noodles." It was really good! She kind of went off a recipe in a book we have called Raw & Simple by Judita Wignall.She added a little bit more garlic than it called for. It was still good, but I think she should've kept the garlic the same. It made it a little too salty. It was so good, but we were filled up really quick, so we saved the rest for today's lunch! She spruced it up a bit today by adding raw sliced bell peppers, greens, and mung bean sprouts. The garlic wasn't over-powering with the extra stuff in it.
Here's the Recipe:
Pesto:
2 cups (80g) basil leaves, packed (we used dried basil because we don't have it fresh)
1/4 cup (59ml) olive oil
3-4 cloves garlic, crushed (we used 4 cloves, but remember with out the extra stuff, it was too salty)
1/2-1 teaspoon salt
1/2 cup (110g) hemp seeds or raw pine nuts (we used walnuts, and it tasted just fine!)
Place all of the ingredients, except nuts, in a food processor and blend until smooth. Add nuts and pulse a few times until incorporated.
1 Zucchini = 1 person
Spiralize or peel zucchini into ribbons and mix in with the pesto.
If you want the noodles to be softer, try peeling the skin off the zucchini, first. You could also try spaghetti squash! That would be good! Also, we noticed that today, the day after she made it, the noodles seemed softer, as well. In that case, you could make this earlier in the day for dinner, and put in the fridge. It's kind of like marinating the zucchini noodles.You could also, probably, leave it out to marinate. After all, there is no dairy or meat to go bad!
I hope you enjoy this recipe, and remember the original recipe comes from Judita Wignall's book: Raw & Simple.
Thank you for reading!
Allyson
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