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Zucchini Rawsta with Pesto (vegan, raw, and gluten-free)

We are having another heat wave in NYC and the air conditioning in our building isn’t working due to a mechanical fire in the central AC room.  I am craving comfort food, but REALLY don’t want to heat up the apartment any more than necessary, so I decided to make a raw dinner tonight.

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Ingredients (makes 2-3 servings, depending on how hungry you are):

2 large zucchini

1/4 c each fresh basil (I used purple basil which is why my pesto is dark), parsley, and cilantro, all de-stemmed

3 cloves garlic

1/4 c cold water

raw olive oil

salt and pepper, to taste

tiny bit of nutritional yeast, for serving

1. Make the pesto: put the herbs, garlic, and water in your blender and add some olive oil.  Blend on high, stopping every 30 seconds to scrape down the sides and so the pesto doesn’t get too hot.  I started out with 1/4 c olive oil and added more as needed to get it to blend.  Once blended, add salt and pepper to taste.  This makes a lot more pesto than you will need for the pasta, so save the rest in the fridge for something else!

2.  Cut off both ends of the zucchinis, then use the julienne setting on your mandoline, a julienne peeler, or a spiralizer to make long ‘nooodles’ out of the zucchini.  Toss the zuchini with 3 tbsp pesto (add more if you would like it saucier) and chill in the fridge for at least 30 mins to allow the flavors to blend. 

3. Serve with a sprinkle of nutritional yeast. 

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Posted by K

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