Vegie Head Rustic raw pesto 'pasta'.... - Vegie Head

Rustic raw pesto 'pasta'

By Adele McConnell Published: July 14, 2013

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 15 mins



  1. Allow the zucchini to sit in the salt for about 10 minutes- this will soften it
  2. In a blender/food processor, process the brazil nuts until they become fine crumbs
  3. Add the basil, coriander, parsley, lemons and salt, and while the blades are turning, slowly drizzle the olive oil into the mix
  4. Taste for salt and lemon and adjust as needed
  5. Rinse the zucchini well under warm water (to remove the salt)
  6. Gently toss the pesto, tomatoes and zucchini together and serve immediately



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