Recipe Directions

- Soak the sea spaghetti overnight in the fridge. Rinse, if desired, and set aside.
- In a food processor, blend all the other ingredients to make pesto. Add a little more olive oil if it's too dry.
- Toss the sea spaghetti with the pesto, arrange on a serving plate, and enjoy!

Sirova's Thoughts

When soaked, sea spaghetti becomes large and soft like tagliatelle noodles, and when coated in a delicious raw pesto sauce, it is so similar to real pasta you won't believe your taste buds!

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Sirova's Review

Tagliatelle Al Pesto
5
5 out of 5

Hi guys! If some of you want to try sea spaghetti or other raw products, you can use the coupon code RAWFREEDOM during the month of July 2010 to get 10% off your order!

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Thank you for this recipe. I haven't tried the sea spaghetti yet, but I had the pesto mixed in with a medium head of cauliflower that I processed with both the grater and S-blade attachments of my food processor. I also doubled the nutritional yeast because I like it a lot, halved the olive oil and pine nuts just to save calories, and skipped the garlic because I don't have any. I wasn't sure how much 2 oz of basil is, so I used one bunch, which was a bit less than 1/2 cup (very tightly packed).
Yeah, I know, I veer wildly from the instructions when using recipes :-) But your recipe was the basis for a very nice lunch, and I thank you!

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