Rating5/5 (from 1 ratings)5
1 zuchinni, spiralized
1 pinch sea salt
1 cup basil leaves, loosley packed
½ cup pecans or walnuts
2 tablespoon nutritional yeast
1 cup EV Olive oil, more or less
Sprinkle sea salt over the zucchini. Let sit for at least thirty minutes to draw out the extra moisture and soften the noodles. Drain well but do not rinse.
In a blender or food processor, combine the Pesto sauce ingredients (including the garlic if desired), reserving the olive oil. Blend until a relatively smooth paste is formed. Add the olive oil, slowly, until a sauce is formed.
Combine the sauce with the zucchini. Allow flavors to meld for at least 5 minutes. If desired heat in a low dehydrator until warm or serve at room temp.
Poemomm's ThoughtsBy poemomm
This classic dish is a satisfying entree to serve and is perfect for those last days of summer when the basil is at its best.
Nutritional yeast, while not technically raw, creates the cheesy taste usually provided for by Parmesan cheese in the SAD version. provides a lot of B vitamins that many raw foodists struggle to get into their diet.
Those – like myself – who become B vitamin deficient very easily, should consider foods like nutritional yeast as nutritional supplements and incorporate them into the diet.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
4th day as a Vegan:)Harmony1 - 8 hours 43 min ago
jackfruitClaireT - 4 days 7 hours ago
Crazy health devices?pjotrl - 1 week 10 hours ago
My coconut has been refrigerated for 2 days from clear to purple?ClaireT - 1 week 1 day ago
Please boycott bee pollen!matthewr - 1 week 1 day ago