This really is most, most magnificent in taste and texture, quite apart from its health benefits, which are a huge bonus to this delight.
In summer I love cooking raw at least once a week, enjoying a mixture of raw food and non-raw foods only slightly heated up to below 115ºC so that they retain their nutrients and enzymes.
I cannot tolerate food without flavour, and I set myself a challenge (something I cannot resist) to create the most delicious pasta pesto, all raw sauce with great semi-raw zucchini spaghetti.
INGREDIENTS FOR PESTO
1 cup fresh rucola (rocket) -arugola
1 cup fresh flat leaf parsley
2 dozen fresh basil leaves
½ cup walnuts
Himalayan salt to taste
1 tsp nutritional yeast (if making it semi-raw)
1/8th cup extra virgin cold pressed olive oil
METHOD
Process all ingredients until totally smooth.
INGREDIENTS FOR THE CREAM
1 cup cashew nuts
1 cup (250 ml) water
Process the nuts and water until smooth and creamy. Then add this cream to the pesto and process for half a minute until well blended. Taste for salt.
RAW OR SEMI-RAW ZUCCHINI SPAGHETTI
Now julienne your zucchini, or use a spiral veg slicer. Immerse your zucchini in very warm water for 2 minutes, or if not having the zucchini spaghetti totally raw, semi-steam them on a low heat for 10 minutes or so – the choice is yours.
Next, spoon the pesto in a warm saucepan, add the drained zucchini pasta, and stir well. Drizzle with olive oil, and decorate with sundried tomatoes and garlic slithers.
Bon Appétit.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
Awesome recipe Miriam…Will definitely be making this…thank you!!!
this recipe looks great, but I don’t know what rucola or rocket is. Please tell me. What can I substitute if I can’t find it?
Hi there Lynn, it’s also known as arugola – https://en.wikipedia.org/wiki/Eruca_sativa just go ahead and use basil if you cannot get hold of it. Let me know how this goes and enjoy ! 🙂
Glad to hear and let me know how it goes dear Kathy ! 🙂
Please could you tell me what the little red berries are, I think they look like red currants. .?
Hi there Susan, they are Pink Peppercorns – read more about them here https://en.wikipedia.org/wiki/Pink_peppercorn Hope you make and enjoy the dish.
This was delicious! Thank you, Miriam. I added garlic and garlic scapes to the pesto and served with marinated mushrooms. It’s similar to the zucchini Alfredo I had at Greens and Vines in Honolulu.
I am so glad you made and enjoyed this Tessa. Interesting that it tasted similar to what you had at Vines ! Hope you make and enjoy it many times over again ! 🙂
Re previous query as to what rocket is, glad to know it is arugula. I can get that.
But how many zucchini will make enough for this recipe?
Thanks – I love your recipes.
Thanks Lynn. I usually use one large-ish zucchini spiralized per person, that usually yields a small portion, so go ahead a make a little more – by all means make a salad as an accompaniment to this dish and enjoy ! 🙂
I made this recipe a few weeks ago and it was absolutely delicious
🙂
So glad you made and enjoyed this Geri ! 🙂
Hi Miriam, is there a way I can print your recipe without printing the photos, I didn’t see a “print” button..
thanks!
Lomena there is a very easy way. Take a screen shot if you have a laptop of sorts, then print from there. Or copy and paste the print onto a document and print that. I hope to be launching a new site that will include a print option in the future. 🙂