Noodles…not
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:
- Pulse the kale, basil, and nutritional yeast in a food processor until gooey.
- Add the pine nuts, walnuts, and garlic, processing until fully ground and blended with the kale.
- Add the sundried tomatoes then, while the processor is running, drizzle the oil in gradually.
- Taste, add salt if and as needed.
This tastes very good with tomatoes. 
