This recipe for pesto zucchini pasta is a flavorful, healing paleo dish that tastes amazing and is full of fresh ingredients. You will receive all the nutrients from the vibrant basil pesto and the zucchini thanks to the raw preparation. This dish is quick and simple, making it ideal for a light lunch or dinner.
Ingredients: 4 medium zucchinis, spiralized into pasta-like strands. 1 cup fresh basil leaves. 1/2 cup raw pine nuts. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. Juice of 1 lemon. Salt and pepper to taste.
Instructions: In a food processor, combine the basil leaves, pine nuts, minced garlic, and lemon juice. Blend until a coarse paste forms. With the food processor running, slowly drizzle in the olive oil until the pesto is well combined and creamy. Season with salt and pepper to taste. In a large bowl, toss the spiralized zucchini with the freshly made pesto until all strands are well coated. Serve immediately, or for a raw and healing touch, let it marinate in the refrigerator for 15-30 minutes before serving. Garnish with extra pine nuts and basil leaves if desired.
Prep Time: 15 minutes
Cook Time: 0 minutes
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