Monday, December 1, 2014

Zucchini "Fettuccine" with Raw Creamy Pesto


I hope my Italian Nonna doesn't see this... Achieving a mock Alfredo/pesto/whatever you want to call it sauce, totally raw, is made possible by richer ingredients like nuts, oils, and avocados. Thanks to purchasing a cheap, handheld spiralizer, I don't feel so bad about eating heaps and heaps of the stuff for dinner. It's still quite rich, so once a month is a nice treat.



In a food-processor combine a handfull of raw cashews, 4 tbs of hemp seeds, a few glugs of quality olive oil, two big handfuls of fresh basil, 2 cloves of garlic, 3 tbs nutritional yeast, the zest and juice of 1 lemon, salt and pepper. Blend everything into to a smooth puree and taste. Adjust the salty/sour/richness by adding more of any ingredient. When you're happy with the mixture, add half an avocado and puree for a few seconds more. Doing this at the end ensures that you get the most "bang for your buck." Avocado acts like the vegetarian/vegan butter added to a soup or sauce right before serving. You wouldn't add butter at the beginning because it would become drowned out and muddled. Barely melting the butter in at the end of a dish ensures that you get to enjoy its glorious richness. Treat avocado the same way. A bonus is that it will enhance the lovely green already achieved from the basil. Next, spiralize your zucchini, and other vegetables you want. I used 3 small zucchinis for two people. If you don't have the device, shredding the vegetable would work too, though the texture might be less pleasing. Pour the sauce over the "pasta" and toss it together. Top with more fresh basil. The flavour packs such a punch that you won't even mind eating it cold.


1 comment:

  1. Well, you have made it easy for those who want to make something different. I am fond on cocking but i don't know much about cooking but you have made it easy for me. Thank you!

    ReplyDelete