Raw Zucchini Noodles with Pesto

Pesto sauce


2 Cups Tightly packed fresh basil

1/2 Cup Raw walnuts or pine nuts

1 to 2 Cloves garlic, roughly chopped (to taste)

1/2 Cup Extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

1 Tbsp Lemon juice

Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground. Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper and lemon and pulse a few more times to combine.

Zucchini noodles


2 Large organic zucchini

1 Tsp Rock salt

Decide whether or not you want to peel the zucchini. Keeping the peel on has health benefits, it offers extra fibre to help regulate digestion and I like the colour the peel adds. Use a peeler or a mandoline to make coarser fettuccine like noodles. To make them more like spaghetti I use a spirulizer.

In a large bowl combine the noodles and salt. Add the pesto sauce as to desired taste and mix well using your hands.

Plate and serve.