Raw Pesto Pasta Recipe

2      Reviews by:    Kathy Kerry   Raw Pesto Pasta Recipe uses zucchini, basil, olive oil, pine nuts, garlic, lemon juice, olives, cherry tomatoes, salt and pepper, cayenne pepper, yeast and jalapeno peppers in creating this robust and delicious zucchini recipe. Food Category:    Vegetables Cuisine Origin:    LowCarb    Servings:4 Calories per Serving:269 Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   18 Minutes Total Time:   28 Minutes

INGREDIENTS

• 2 medium Zucchinis
• 5 ounces Basil
• 1/4 cup Olive Oil
• 3 tablespoons Pine Nuts
• 1 clove Garlic
• 1 fluid ounce Lemon Juice
• 3 servings Calamata Olives in Brine
• 12 Cherry Tomatoes
• 3/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/8 teaspoon Red or Cayenne Pepper
• 1/2 serving Nutritional Yeast
• 1/4 Jalapeno Peppers

DIRECTIONS

• Pine Nuts may be omitted if not desired.
• This recipe uses raw zucchini to create "noodles." When tossed with pesto, the noodles soften to create a delectable low-carb "pasta". If you have a mandoline with a julienne attachment, now is the time to use it. Otherwise you can cut the noodles the old fashioned way. Toast the pine nuts in a dry saute pan over medium-high heat while stirring constantly, until golden brown, to enhance their flavor. On its own, the pesto makes a delightful dip for crudites.
• Make the noodles: cut the zucchini into 1/4-inch thick slices, and then lay each slice on its side and cut into 1/4-inch thick julienne strips. Place in a mixing bowl. Alternatively, use a mandoline on the small julienne setting.
• Make the pesto: in a blender or food processor, combine the basil, olive oil, pine nuts, garlic, lemon juice, salt, pepper, cayenne, 1 1/2 tbsp nutritional yeast (if using) and minced jalapeno (if using) and blend until smooth. Be careful not to over blend. Depending up on the strength of the blender motor, you may need to add a little more olive oil to process smoothly. Add the pesto to the zucchini noodles and toss gently but thoroughly. Let sit for 10 minutes so the zucchini softens. To serve, divide into four bowls and top each serving with 6 cherry tomato quarters, 2 olive halves and 1 tsp pine nuts.

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