The Lustful Vegan

Today I found myself craving pasta and so, inspired by the Raw Food Wednesday posts on one of my favourite blogs, I tried my hand at making raw zucchini fettucine with a basil-kale pesto.

It was surprisingly tasty. I wasn’t sure I’d like the raw zucchini ‘noodles,’ but they had a nice texture and added flavour to the whole. To make them I just peeled and trimmed a zucchini, then used my vegetable peeler to whittle off noodles until I reached the core.

Basil-kale pesto

• 1 1/2 cups kale, destemmed and chopped coarsely
• 1 cup basil leaves, torn up
• 2 T nutritional yeast
• 3 cloves garlic, chopped
• 2 T dried sundried tomatoes, minced (mine come that way, which makes life easier)
• 1/3 cup pine nuts
• 1/4 cup walnut pieces
• 3/4 tsp sea salt (or to taste)
• 1/2 cup oil (I used my rosemary-thyme oil, which made the results extra tasty)

How to:

1. Pulse the kale, basil, and nutritional yeast in a food processor until gooey.
2. Add the pine nuts, walnuts, and garlic, processing until fully ground and blended with the kale.
3. Add the sundried tomatoes then, while the processor is running, drizzle the oil in gradually.
4. Taste, add salt if and as needed.

This tastes very good with tomatoes.