Going Gluten Free? Try this Raw Zucchini Pesto Pasta

Morgan Shupe

Zucchini noodles are an easy raw alternative to cooked pasta choices. Use a spiralizer, Julianne peeler, or a mandolin to create the noodles. To store leftovers, keep plain noodles in a colander over an empty bowl to drain any excess water.

Prep Time: 15 Minutes | Total Time: 15 Minutes

Ingredients

Raw Pesto

1 cup pine nuts
1 cup basil
2 cloves garlic
2 Tbsp fresh lemon juice
2 Tbsp filtered water

Raw Zucchini Noodles

4 zucchini, washed
2 tomatoes, chopped
6 basil leaves, julienned

Preparation

To make pesto, combine the pine nuts, basil, garlic cloves, lemon juice and water in a high-powered blender or food processor.
Pulse until you get the texture you prefer. You can make the pesto as smooth or chunky as you like.
Peel the outer layer of the Zucchini. Using a Julianne peeler or spiralizer, shred the zucchini.
Place noodles into a large bowl. Add the pesto and toss to combine.
Top with chopped tomatoes and basil leaves.

Author
Recent Posts

Morgan Shupe

Head Chef at Vega

Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>