Raw Zucchini Noodles in Pesto Cream Sauce. Raw/Vegan.
I just can’t seem to get enough of these raw zucchini noodles! By letting the noodles sweat in a bit of salt they had a consistency much softer and closer to flour pasta than if I did not sweat them. I have tried both options and personally choose the sweat method. Summer time is basil time and so pesto was my first choice as a sauce. I like my pesto simple to allow the basil and garlic to shine. Seeking a creamy style pesto, I added raw cashew butter and got the perfect result I was seeking. The cashew butter did not take any flavor away from the pesto but gave it a creamy Alfredo like texture. Divine!
4 Zucchini made into noodles( can use vegetable peeler or spiralizer)
Sprinkle noodles with few dashes if salt and lightly massage with hands. Let sit ten minutes. Drain excess water off.
In food processor pulse the following:
1 bunch basil
1/4 cup extra virgin olive oil ( may need to adjust amount to liking)
2 cloves chopped garlic
1 Tablespoon raw cashew butter
Juice of 1 lemon
Toss the noodles in pesto and truly enjoy every bite!