Raw Zucchini Pesto Pasta

Raw Zucchini Pesto Pasta

Serve 4


Pesto Ingredients

2 Cups Basil

2 Cups Arugula

1/3 cup Olive Oil

1/3 cup Pumpkin Seeds

2 TBSP Lemon Juice

1 TSP salt

2 cloves Garlic

¼ TSP Pepper

Base Ingredients

8 Zucchini (remove stems and spiralize)

4 Cups Spinach

4 Cups Arugula

1.5 Cups Sundried Tomatoes (soak 20 minutes, drain, and pat dry)

Optional: Garnish with Nutritional yeast and pumpkin seeds


Add Ingredients for pesto to high-speed blender. Blend ingredients until the mixture is smooth. Measure out arugula and spinach and add to large bowl. Use your hands to massage the spinach and arugula until the leaves are wilted. Chop sundried tomatoes into 1/2-inch pieces, add to bowl with spinach and arugula. Add zucchini noodles to bowl and pour pesto dressing on the vegetables, coating each ingredient. Serve immediately. Garnish with toppings of liking. This recipe is excellent stored in fridge in airtight glass container for up to four days.

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