Raw Zucchini Noodles With Pumpkin Seed Pesto

When I had the raw lasagna at Wildflour reminded me of a way to “cook” I forgot I knew. During the Winter I’d roast anything and everything and make heavy sauces for food to add flavor. I don’t like to cook as much in the Summer; I can’t remember the last time I even turned our oven on. It’s just too hot. And when the produce and herbs are so flavorful, they even taste better with less done to them.

Raw food is perfect for the Summer because the flavors are clean and powerful. While this could seem complex it takes less than 10 minutes to put together. The only tools necessary are a standard vegetable peeler and a food processor. It’s a little more complex than a salad, but completely worth it. 

Raw Zucchini Noodles With Pumpkin Seed Pesto

Ingredients for 2 servings

For the noodles:

• 2 zucchini
• Vegetable peeler

For the pesto:

• 1/2 cup pumpkin seeds
• 1 1/2 handfuls basil
• 0-2 cloves of garlic(depending on how much you love garlic)
• 1 Tablespoon lemon juice
• 2-3 Tablespoons extra virgin olive oil
• 1/4 teaspoon salt

For the noodles, simply peel long strips of zucchini until reaching the center. Discard the seedy core.

For the sauce, combine the pumpkin seeds, basil, garlic, lemon juice, and salt in a food processor. Turn the processor on and slowly pour in the olive oil until the ingredients blend into a smooth paste.

Toss the pesto with the noodles. Serve cold or at room temperature with extra veggies.

I wasn’t sure how the “noodles” would hold up, but they twisted and twirled just like any good pasta. The zucchini held on to the sauce well, too, and since it has such little flavor let the pesto shine. It’s not something I’d eat every day because I like my eggs and beans, too, but it’s fun for a change.