Raw Pistachio Pesto with Zucchini Pasta

If you are looking for a delicious, satisfying, and healthy dinner this is it!! All healthy, vegan, gluten- free, and happens to be raw ingredients. This meal is packed with fiber, healthy fats from the pistachios and extra virgin olive oil, and many vitamins and minerals from both the zucchini and spinach. But do not worry it, tastes so good. This might sound a little weird the "noodles" made out of zucchini but gives a very nice, almost crunchy texture. This is super quick and easy and can be eaten as leftovers for days:) 

The Recipe: 

4 zucchinis

Pesto Sauce: 

2 cloves garlic

1 teaspoon sea salt

2 cups pistachios

4 cups basil leaves, lightly packed

Juice of 2 limes, about 4 tablespoons

1/2 cup extra virgin olive oil 

Process garlic, salt, and pistachios into powder in food processor. Set Aside.

Pulse lime and basil in food processor. Add pistachio meal back into processor with olive oil. Process until mixed well. This pesto will keep in the fridge for up to 3 days. 

To make the noodles, cut off the tops and bottoms of each squash. I used a cheese grater function on my food processor but if you have a spiralizer that will work as well. 

Put noodles in a large bowl. Mix pesto and zucchini very well. The squash will release water and your pesto will mix become less thick and mix well with the noodles. Mix spinach with olive oil, and any citrus juice to taste. 

The Recipe:

Process garlic, salt, and pistachios into powder in food processor. Set Aside.

Pulse lime and basil in food processor. Add pistachio meal back into processor with olive oil. Process until mixed well. This pesto will keep in the fridge for up to 3 days. 

To make the noodles, cut off the tops and bottoms of each squash. I used a cheese grater function on my food processor but if you have a spiralizer that will work as well.
Put noodles in a large bowl. Mix pesto and zucchini very well. The squash will release water and your pesto will mix become less thick and mix well with the noodles. Mix spinach with olive oil, and any citrus juice to taste. Recipe adapted from Ani's Raw food kitchen cookbook (which has many good raw food recipes!)

Enjoy!