ZUCCHINI PESTO PASTA

INGREDIENTS

PASTA:
4 zucchinis, peeled


SAUCE: 

1 cup cashews*

1/2 cup walnuts*

1/4 cup lemon juice

11/2 large bunches basil

1/2 teaspoon chopped onion

1/2 teaspoon chopped garlic

3/4 cup purified water, add gradually as you don’t want mixture too runny

1 punnet perino sweet tomatoes, cut in 1/2

Sprinkle pepita seeds

Salt and Pepper to taste

 

METHOD

PASTA: 

  • Use a julieane peeler or even a normal peeler to make pasta ribbons of zucchini.

  • Lightly cook off in a fry pan with garlic and a little oil. 
     

SAUCE:

  • Place all ingredients in vitamix, thermomix or food processor and blend slowly so sauce is smooth

  • Place pasta in mixing bowl and pour sauce over, mix well

  • Cut tomatoes in 1/2, fold through pasta, add pepita’s

  • Ready to serve!


Serves 2

 

*Cashews – Soak cashews for 2–4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.
 

*Walnuts – Soak walnuts for 4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.