I am SO exited about this book! Can you see all of the tabs here?
RAW Tagliatinni with Pesto
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.