A few days ago I shared a very basic recipe for raw spaghetti and meatballs with you, and promised a fancier version with a raw pesto recipe. We made it the other day and it was amazing. The cool part is that there’s lots of extra pesto we can use in different things this week. Yum!
For the pesto:
- 1 large bunch fresh basil
- 2 cloves garlic
- ¼ cup pepitas
- 1 tablespoon raw parmesan
- cold-pressed extra virgin olive oil
- sea salt and ground pepper to taste
- 1 teaspoon lemon zest (optional, but will take the flavor over the top)
Combine all ingredients except olive oil in a food processor and pulse until finely chopped.
With the motor running, slowly drizzle in olive oil until you achieve a nice paste (about ¼ cup). Season with salt and pepper to taste.
You can save this in a jar in your fridge for up to a week.
For the spaghetti:
- 1 zucchini or yellow squash per person (I like to do a mix of the two)
Using your trusty veggie spiralizer with the spaghetti blade, spiralize your zucchini and/or squash. I like to leave the peel on to add extra color to the meal, but only do this if the produce is organic.
Toss your spaghetti with a few dollops of pesto and a little more olive oil for good measure. If you’re feeling brave, you can add some raw meatballs or just leave it at the pesto, topped with some nuts. Enjoy!
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