Thought eating gluten-free and raw was touch? Try this easy and delicious raw zucchini pasta and rocket pesto recipe from Nicky Arthur’s The Power of Living Raw
Serves 2
Ingredients:
To serve
Balsamic vinegar
Cherry tomatoes
For the pesto
1 cup rocket (arugula)
1 cup fresh basil
1⁄2 cup (2 oz/60 g) pistachio nuts, soaked in water for 2 hours
2 tbsp olive oil
Juice of 1⁄2 lemon
1⁄2 tsp garlic powder
1⁄2 tsp Himalayan pink salt or Celtic sea salt
1⁄4 tsp cracked black pepper
2 zucchini (courgettes)
For the pasta
2 zucchini (courgettes)
Method:
Place all ingredients in a food processor and blend until chunky.
To make the pasta, spiralise the zucchini. Arrange in a large serving bowl, mix in the pesto, and add the cherry tomatoes.
