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.
Cook Time: 0 min
How Do You Make It?
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
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.
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