Zucchini Pasta with Cashew Pesto (Gluten-Free, Almost Raw)

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Zucchini Pasta with Cashew Pesto

Summer squashes are in season and we can now get plenty of fresh squash for a very reasonable price at farmer’s markets. We need to be creative and come up with many different ways to prepare them. One of my favorite ways to prepare squash is to make zucchini pasta with different sauces. Zucchini pasta has very low calories and a very low GI (glycemic index) compared to regular pasta and is diabetic friendly. I use a gadget called Tsumapro (spiral slicer, pictured below) to make vegetable pasta, but you really don’t need such a fancy tool. You could use a mandolin, vegetable peeler or good old knife.

Tsumapro

Pesto is usually made of pine nuts as you know, but I personally don’t care for their slightly bitter and strong taste too much. Also, pine nuts are rather expensive and become rancid quickly, so I prefer using cashew nuts instead, which are milder in taste and less expensive. This is almost raw vegan. The only ingredient that is not raw is nutritional yeast.

Ingredients:

1/2 cup fresh basil leaves
2 cloves garlic
1/4 cup raw cashew nuts
1/4 cup extra-virgin olive oil
1 Tbsp lemon or lime juice
1 1/2 Tbsp nutritional yeast
2 zucchini squash
1/2 tsp salt

Instructions:

  1. In a food processor, mix all the ingredients except for zucchini and salt to make pesto.
  2. Slice zucchini squash into pasta using a spiral slicer, mandolin or knife.
  3. In a bowl, place zucchini pasta and salt and mix.
  4. Add the pesto and mix.
  5. Infuse love and serve!

Servings: 2

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