Raw Cream Of Rucola & Parsley Pesto With Sundried Tomatoes & Zucchini Spaghetti

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.

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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.

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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.

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All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

 

14 Comments

  1. Awesome recipe Miriam…Will definitely be making this…thank you!!!

     
  2. 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?

     
  3. 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 ! 🙂

     
  4. Glad to hear and let me know how it goes dear Kathy ! 🙂

     
  5. Please could you tell me what the little red berries are, I think they look like red currants. .?

     
  6. 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.

     
  7. 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.

     
  8. 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 ! 🙂

     
  9. 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.

     
  10. 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 ! 🙂

     
  11. I made this recipe a few weeks ago and it was absolutely delicious
    🙂

     
  12. So glad you made and enjoyed this Geri ! 🙂

     
  13. Hi Miriam, is there a way I can print your recipe without printing the photos, I didn’t see a “print” button..
    thanks!

     
  14. 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. 🙂

     

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