Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/
I made this dish for a raw potluck this weekend. There are plenty of cheap organic zucchini and tomatoes at the Victoria Street farmers market in Wellington now that it’s near the end of summer. I also picked up the basil there for the pesto. All the classic italian flavours are there which makes this a favourite for friends and family who are not raw. You can make a big batch of pesto up to keep for the week and just do the zucchini on the night.
Basil Pesto
Ingredients
- 2 Cups Tightly Packed Basil
- 1/2 Cup Pine Nuts
- 1/4 Cup Pumpkin Seeds
- 1 Tbsp Lemon Juice
- 1 Clove Garlic
- 1/2 Tsp Himalayan or Celtic Sea Salt
- 1/4 Cup Cold Pressed Olive Oil
- Spring or Filtered Water
Method
- Soak the pinenuts and pumpkin seeds for at least 4 hours. Drain and rinse.
- Place all ingredients apart from the water into a food processor and process until almost smooth. You still want a little texture to it. Add a little water at a time if it seems too dry.
- Store in a glass jar in the fridge for up to a week.
Zucchini Linguini
Ingredients
- 3 Large Zucchini
- 2 Medium Tomatoes
- 8-10 Dried Olives
- 1/2 Red Capsicum
- 2 Tbsp Pine Nuts
- 1/2 Cup Basil Pesto
Method
- Use a julienne peeler to slice the zucchini lengthways into long noodles and place in a large bowl. You could also use a spiralizer.
- Chop the tomatoes and capsicum, destone and chop the olives and add these with the pine nuts to the zucchini.
- Add the pesto and mix thoroughly to combine.
- Leave to sit for 1hour before serving if you would like the noodles to soften a bit.
