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Raw Vegan Zucchini Pasta with Pesto

For the pasta

  • 2-3 zucchinis

  • 1/2 teaspoon Himalayan Sea Salt

  • Extra Basil for garnish


Use a julienne peeler to turn zucchini into noodle-like strips, put zucchini noodles in a bowl with water and sprinkle with salt. Allow to sit for about half an hour so the water can be drained.

For the pesto

  • 1 cup of basil

  • 1/2 cup of extra virgin olive oil

  • 2 tbl spoons lemon juice (freshly squeezed)

  • 2 tbl spoons pine nuts, 2 tbl spoons almonds

  • 4 cloves of garlic

  • A sprinkle of Himalayan Sea Salt


Combine all ingredients (make sure you peel the garlic first) in a blender. Blend until smooth and mix in with your pasta, and you’re done!


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