The Raw Foods Evolution

Friday, May 12, 2006

Raw Pesto Pasta Recipe

Welcome to the raw foods Health Evolution newsletter, featuring my favorite recipe, Pesto Pasta.

I made this dish on Saturday for a friends cooked food potluck and everyone loved it!

It requires a Saladacco spiral slicer, which is one of my favorite kitchen appliances.


1 Cup Pine nuts
1/2 Cup Macadamia nuts
1/4 Cup Olive Oil
1/2 Cup fresh basil
2 teaspoons celtic sea salt or himalayan salt
2 cloves garlic, minced
3 Tablespoons lemon juice
2 Zucchinis

1 teaspoon spirulina for extra green color.
1/2 cup fresh cilantro
pinch of cayenne pepper powder

Start out by processing the nuts in the food processor with the 'S' Blade. Process for about 3 to 5 minutes until the nuts begin to stick to the walls.

Next, add in olive oil, lemon juice, sea salt, and garlic. Continue to process until well mixed.

Chop up the basil and add it last. Process for a minute until well blended. You could add a small amount of water to make it thinner.

With a spiral slicer saladacco, slice the zuchini into ribbon slices.

Mix zucchini with the sauce and garnish with diced vegetables such as red / orange bell pepper, tomato, and asparagus.