Raw Zucchini Pesto Pasta

Zucchini Noodles Ingredients

• 3 medium-size zucchini, peeled into zucchini Noodles

Instructions

1. Spiralize the zucchini into curly or straight zoodles and place in a bowl. If you don’t have a spiral-izer, you can use a vegetable peeler to give you wide, fettuccine-like slices.

Walnut Basil Pesto Ingredients

• 2 cups packed fresh basil leaves, plus more for garnish
• 2⁄3 cup raw walnuts, ideally soaked in water overnight and drained
• 2 small garlic cloves, peeled
• 2 teaspoons freshly squeezed lemon juice
• Sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt)
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. Combine the basil, walnuts, garlic, lemon juice, and salt and pepper to taste in a food processor or blender, drizzling olive oil in as the mixture pulses, until it reaches a pesto consistency. Taste for salt and pepper.
2. Mix the pesto with the zoodles, garnish with basil leaves, and serve.

Recipes courtesy of Daryl Gioffre.