Raw Cashew Pesto Linguini with Nut Crumble

Posted on   Category: Lean Lunches

This easy recipe is made from all-raw ingredients, which means no hanging around for the damn thing to cook. No need to boil pasta – zucchini makes an amazing low-carb substitute. These green squashes comprise mostly of water, making them a great low-calorie option if that’s your bag. They also help to keep you hydrated – perfect during the summer months when salad seems like the only option!





  • 1/2 cup heirloom tomatoes
For the pesto:
  • 1 cup fresh basil
  • 1/2 cup cashews
  • 2 garlic cloves
  • 2 tbsp nutritional yeast (optional)
  • 2 tbsp lemon juice
  • ¼ teaspoon Himalayan salt (or to taste)
  • ¼ cup extra-virgin olive oil
For the Linguini:
  • 4 zucchini
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • freshly ground black pepper
For the crumble:
  • 1 tbsp each pepitas, sesame seeds, cashews and pine nuts


  1. Halve the tomatoes and place on a tray in the oven on your lowest setting (or use a dehydrator) to heat through.
  2. Put all the pesto ingredients apart form the oil into a food processor and blend until well combined.
  3. Add the oil while the blade is running in a steady stream until your desired consistency is reached.
  4. Set the pesto aside and season to taste with salt and pepper.
  5. Next, grate or spiralize the zucchini and set aside in a bowl.
  6. Add 1 tablespoon olive oil and 1 tablespoon of lemon juice, and toss well.
  7. Add a few tablespoons of the pesto and mix well until the zucchini is coated, then serve with the warm tomatoes and a sprinkle of crumble.

Categories: Lean Lunches

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2 Responses to “Raw Cashew Pesto Linguini with Nut Crumble”

  1. Isadora Guidoni

    This recipe is incredible! I’m just wondering cause the pesto I usually make at home uses cheese, maybe I’ll add a small piece to this recipe as well. Do you think it could work?


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