Raw zucchini spaghetti w/vegan pesto!

Raw zucchini spaghetti w/vegan pesto!

This is a recipe that can be altered and modified in many ways to suit what you have on hand, what’s seasonal, and what your taste preferences are. I love to keep some on hand all the time, although it is best when just made (and it does not last long either! as it’s so delicious).

Ingredients (all raw)

  • 3-4 C (pack it into your regular size Cuisinart, that should be about right) of greens, such as cilantro, parsley, arugula, or a combination (also very good are some kale leaves, and anything green and vibrant that is calling you)

  • 1 C of soaked (overnight, and rinsed) sunflower seeds (you may want to soak more, and then use less or more, depending on taste). You can substitute walnuts for this, or mix up the sunflower seeds w/nuts. Soaking walnuts for an hr prior is good

  • 1 garlic clove

  • 1/2 t sea salt

  • several tablespoons of olive oil 

  • juice of one lemon (I use Meyer lemons as my husband finds the taste of reg lemon too acidic)

  • several tablespoons of coconut vinegar (this is optional and you can use more lemon instead). It gives the pesto a really nice taste! You can buy Coconut Secret’s vinegar

  • a fun addition is one or two tablespoons of raw sesame seeds. You can choose to grind it all, or fold it in a the end for some interesting crunchiness

Start by putting in all the greens, or most of them (seems easier that way, rather than putting the sunflower seeds first and then trying to get the greens chopped). At this time you can also add all the liquids, salt and garlic. You might have to open the top and scrape down the sides with a spatula several times; pulsing also helps. Add all the greens, keep pulsing and chopping till it’s a good consistency. If too thick, add more vinegar/oil/water/green. If too liquid, add more seeds. You can also add sesame seeds to this or even sprinkle some on top at the end.

Enjoy just like that, in salads, as a dip with carrots and other veggies, or my current favorite, with raw zucchini, spiralized as you see in this picture. It is even more delicious than it looks (and kids love it and they will never know it’s zucchini!). Talk about eating a lot of greens!

PS I have just started making this in my new Vitamix, and I love it! The consistency is creamier, softer, and definitely takes less (like, 30 seconds!). If you have both gadgets, have fun experimenting with each.

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