Basil Pesto Pasta!


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:

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:


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:


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


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


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


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!


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


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