Raw Zucchini Spaghetti with Cashew Pesto
Yields 2 servings - approx. 300 calories per serving
4 cups zucchini noodles (instructions below)
1 large heirloom tomato – sliced into roughly 1cm slices
1/2 cup fresh basil leaves
1/2 cup raw, unsalted cashews (optional: soaked overnight)
2 tbsp olive oil
1/4 cup water
Juice from 1 lemon
2 cloves of garlic
salt and pepper to taste
Making Zucchini Noodles
With a mandoline (with the medium julienne attachment), slice zucchini into spaghetti-like strips. Careful not to shave off your finger – we want to keep this recipe meat-free with no-human protein!
If you don’t have a mandoline, you can slice up your zucchini as thin as you can get it by hand. Patience, this could take a while!
Making Cashew Pesto
If you are soaking your cashews, prep these before hand and let them soak overnight.
Add all ingredients to a food processor or blender and blend until the sauce is nice and creamy – about 2-3 minutes in my food processor. Add extra water or olive oil if you want it creamier and adjust salt + pepper to your taste.
Stack zucchini noodles over sliced tomato and top with pesto.