Preparation time: 15 to 20 minutes
Select one medium zucchini per person; then make long strands of zucchini pasta using a potato peeler or one of those kitchen gadgets that transform zucchini or root vegetables such as parsnip, carrot, beet, or celeriac into pasta shapes with the simple turn of a handle. The flavour-packed pesto recipe can be made several hours to a day in advance, ready to mix in with the zucchini pasta immediately after it is made.
4 to 6 medium zucchini
6 Tbsp (90 mL) extra-virgin olive oil
2 Tbsp (30 mL) pine nuts
3 cloves garlic
1 Tbsp (15 mL) fresh parsley, chopped
10 to 12 fresh basil leaves
Pinch of sea salt
To prepare pesto sauce, blend all ingredients until completely smooth. Add 1 to 2 tsp (5 to 10 mL) warm water if the sauce is too thick. Cut zucchini into long strands and immediately toss the pesto with the zucchini pasta.
source: "Raw and tasty", from alive #318, April 2009
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