Raw Zucchini Fettuccine with Kale-Avocado-Walnut Pesto

This raw “pasta” with pesto is light on oil but big on taste and nutrients. Recipe by Krista Allen.

Prep Time: 25 min
Cook Time: 0 min
Raw Zucchini Fettuccine with Kale-Avocado-Walnut Pesto
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Rating: 0.0/10 (0 votes cast)

How Do You Make It?

Ingredient List

4 medium zucchini
4 large kale leaves
2 stems basil leaves
1 cup walnuts
4 large garlic cloves
1/2 teaspoon salt
1 tablespoon cold-pressed olive oil
1 ripe avocado
1/2 cup water

Preparation Instructions

1. Wash zucchini and trim off the ends. Using a vegetable peeler or mandolin, cut the zucchini into long thin strips resembling fettuccine pasta. (Discard the cores, or use them in a soup.) Place in a large bowl.
2. In a large food processor, combine remaining ingredients and blend until finely minced.
3. Add pesto to zucchini and toss well.
4. Garnish with basil leaves or some halved cherry tomatoes.

Serves 4.




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