Vegan Recipe: Raw Zucchini Pasta w/Basil Pesto & Tomatoes

Raw Zucchini noodles with vegan pesto

Ingredients: (2 servings)

2 medium sized Zucchini
Handful of Cherry Tomatoes, halved
1 Tbsp. Sundried Tomatoes, chopped
Gomasio to sprinkle on top (or finely chopped Almonds/Sunflower Seeds)

For the Basil Pesto: (from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking) – makes 1 cup

1 1/2 cups fresh Basil leaves, packed
1/4 cup plus 2 Tbsp. Pine Nuts
1/2 cup plus 2 Tbsp. Olive Oil
2 Tbsp. freshly squeezed Lemon Juice
2-3 Garlic cloves
1/2 tsp. Sea Salt
1 tsp. Nutritional Yeast (optional)


– After washing the Zucchini, cut the tops & tails off and, using a Mandoline, julienne into long, thin strips (make sure they are not too thick). Place in a large bowl, along with the Cherry Tomatoes and Sundried Tomatoes.

– Combine all the ingredients for the Pesto in a food processor or high-speed blender, and blend until mostly smooth.

– Mix Pesto with Zucchini Noodles (you may only need half the batch), and top with Gomasio.


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