RAWmarkable Basil Pesto Pasta!

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I have been wanting to make a good basil pesto sauce for raw pasta for awhile now, but it took a little bit of time to perfect the recipe. Once I did though, the basil pesto came out AMAZING, it was sooo easy to make, and…it is oil free!

Let us begin!

For the pasta you will need:

– 4 large zucchinis

For the sauce you will need:

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Basil Pesto sauce ingredients

– 1/2 a large zucchini or 1 small zucchini (you can chop up half of a zucchini from the pasta noodles)

– 1/2 cup organic walnuts (soaked in water for about 1 to 2 hours prior)

– about 2 cups fresh basil

– 2 medium garlic cloves

– 1/4 cup nutritional yeast

– 1/4 cup pine nuts

– 1/3 cup chopped parsley

– 1/2 a large lemon or 1 small lemon

 And that’s it!

Blend together all the above ingredients in your high-powered blender. Don’t pulverize it completely, as you want the pesto sauce to have a bit of a chunky texture, so just blend until everything is mixed. Your sauce should look something like this:

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Next, we are going to take our 3 1/2 zucchinis (they are no longer 4 because we used a half for the basil pesto sauce) and make zucchini noodles with a spiralizer:

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Once the zucchini’s are spiralized, pour the basil pesto sauce on top:

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Top with some pine nuts and fresh basil (you can also add tomatoes, mushrooms, bell peppers, anything you want!) and serve!

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That’s it, you are done! And there you have your raw basil pesto pasta! Salt free, oil free, and of course, dairy free!

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The nutritional yeast in this gives it the “cheesy” flavor, while the lime and fresh basil adds and extra kick! You can also use this sauce as a dip for veggies or just to eat on its own!

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Look at that fresh basil, so yum! Have a bite! 🙂

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