Raw Italian-Style Zucchini & Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
fresh basil leaves,Extra Virgin olive oil,pine nuts,garlic,Celtic sea salt ,water,zucchini, mushrooms, sun-dried tomatoes.
For Pesto:
1 large bunch of fresh basil leaves,
washed & spun dry
3 Tbs of olive oil
¼ cup of pine nuts
2 cloves of garlic, crushed
1/2 tsps of sea salt (taste first before putting a whole cup of ¼)
3 Tbs of water
For the Pasta:
2 medium zucchini, cut into thin
Strips or shredded lengthwise to resemble pasta
8 to 10 mushrooms, chopped
2 to 3 tablespoons of pesto
4 to 6 sun-dried tomatoes, soaked
Until soft & cut into thin strips
Directions
To make the pesto, combine the basil leaves, olive oil, pine nuts, garlic, and sea salt in a food processor or blender and pulse to paste. Mix the zucchini, mushrooms, and pesto together with ¼ cup of water. Serve chilled on a bed of greens and garnish with the sun-dried tomatoes prior to serving.
Hint: To make zucchini resemble pasta, use a food processor with a julienne attachment, spiral slicer, or a hand shredder, and shred lengthwise to create long, fine, linguine-like strands. Warm it gently, and it will soften to the texture of al dente pasta
Number of Servings: 8
Recipe submitted by SparkPeople user TONYBONE.
1 large bunch of fresh basil leaves,
washed & spun dry
3 Tbs of olive oil
¼ cup of pine nuts
2 cloves of garlic, crushed
1/2 tsps of sea salt (taste first before putting a whole cup of ¼)
3 Tbs of water
For the Pasta:
2 medium zucchini, cut into thin
Strips or shredded lengthwise to resemble pasta
8 to 10 mushrooms, chopped
2 to 3 tablespoons of pesto
4 to 6 sun-dried tomatoes, soaked
Until soft & cut into thin strips
Directions
To make the pesto, combine the basil leaves, olive oil, pine nuts, garlic, and sea salt in a food processor or blender and pulse to paste. Mix the zucchini, mushrooms, and pesto together with ¼ cup of water. Serve chilled on a bed of greens and garnish with the sun-dried tomatoes prior to serving.
Hint: To make zucchini resemble pasta, use a food processor with a julienne attachment, spiral slicer, or a hand shredder, and shred lengthwise to create long, fine, linguine-like strands. Warm it gently, and it will soften to the texture of al dente pasta
Number of Servings: 8
Recipe submitted by SparkPeople user TONYBONE.
Nutritional Info Amount Per Serving
- Calories: 92.6
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 127.1 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.6 g
- Protein: 1.6 g
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