Raw Zucchini Pasta w/ Hemp Pesto

Pasta salad is a classic staple of summer picnics and BBQs – a sturdy, packable and feast-able dish for many occasions. This recipe is a healthy twist on classic pesto pasta, served over a healthy portion of veggies in place of refined white flour pasta. 

Serves 4-6 

Ingredients:

• 2 large Organic Zucchini, washed
• 3 C Kelp Noodles, rinsed and chopped (quinoa or brown rice spaghetti also works)
• 1 C Organic Cherry Tomatoes (sundried tomatoes will also work), chopped in halves or quarters
• 1/4 C chopped Botija Olives
• 3 T Olive Oil
• 2 cloves Raw Garlic
• 1 T Lemon Zest
• 2 T Fresh Lemon Juice
• 1/4 C Hemp Seeds
• 1/4 C Fresh Basil, washed
• 1/4 t Pink Himalayan Salt
• 1/4 t Freshly Ground Black Pepper
• 1-2 T Water (if needed to thin the dressing)

Preparation: 

1. Shave the zucchini into thin, pasta-like ribbons (use a mandoline or vegetable peeler).
2. In a bowl, toss the zucchini ribbons with the kelp noodles, tomatoes and olive pieces.
3. In a blender, combine the olive oil, garlic, lemon zest, lemon, hemp seeds, basil, sea salt and pepper. Purée until smooth.
4. Add 1-2 tablespoons of water to thin the mixture if needed.
5. Pour the pesto dressing over the zucchini and kelp noodles and toss to evenly coat.
6. If desired, garnish with additional hemp seeds and chopped fresh basil.
7. Serve chilled or at room temperature.

 

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