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Raw Zucchini Pesto Fettuccine

Wash zucchini and chop off ends. Use a vegetable peeler to peel along the whole length of the zucchini repeatedly to make zucchini fettuccine noodles. Divide the zucchini fettuccine noodles between 4 serving bowls.  

 

Place walnuts into a blender or food processor and blend until they are chopped very finely and crumbly. Add in all remaining ingredients, except tomato, basil and parsley. Blend until smooth. You may have to scrape down the sides periodically when blending.  

 

Pour the sauce evenly over the bowls of zucchini noodles. Sprinkle with tomato, basil and parsley. Serve.

Ingredients:

1)

large zucchini : 2

2)

walnuts : 1 cup

3)

fresh basil, loosely packed : 0.5 cup

4)

garlic clove, minced : 1

5)

lemon juicee : 1 tablespoon

6)

olive oil : 2 tablespoon

7)

water: 2 tablespoon

8)

nutritional yeast : 1 teaspoon

9)

sea salt : 0.5 teaspoon

10)

black pepper : 0.25 teaspoon

11)

medium tomato, chopped : 1

12)

basil and parsley, for garnish :

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