Monday, May 16, 2011

Raw vegan pesto "pasta" salad

This recipe is straight from the book: Raw Food: A Complete Guide for Every Meal of the Day which my neighbor Joan recently checked out from the local library and I recently checked out from Joan's living room. Heh heh.

I am SO exited about this book! Can you see all of the tabs here?
These are recipes I can eat! The blue tabs are recipes I can eat as written, the pink tabs are recipes I can eat with minor adaptations. That never happens, even with raw food cookbooks. I think I may have to buy this book!

RAW Tagliatinni with Pesto
1 zucchini
1 carrot
2 tablespoons pesto (see below)
5 cocktail tomatoes, halved (I omitted these)
5 kalamata olives

Pine Nut and Basil Pesto
1/2 cup pine nuts
1/2 cup olive oil
1 sprig of basil
2 teaspoons sea salt
Lemon juice, to taste (oops, I think I omitted this too)

Blend all pesto ingredients in a blender or mini-food processor. I used the little Oscar food prep food processor.

Spiralize carrot and zucchini (or use a vegetable peeler, or a grater with large holes). Toss pesto with veggies and serve.

This recipe was delicious, and literally took me 5 minutes, start to finish, including measuring ingredients and clean up.

It was definitely good, but next time I make this, I will add a lot more basil, and a little less olive oil.

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