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
- 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
- 4 zucchini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- freshly ground black pepper
- 1 tbsp each pepitas, sesame seeds, cashews and pine nuts
- Halve the tomatoes and place on a tray in the oven on your lowest setting (or use a dehydrator) to heat through.
- Put all the pesto ingredients apart form the oil into a food processor and blend until well combined.
- Add the oil while the blade is running in a steady stream until your desired consistency is reached.
- Set the pesto aside and season to taste with salt and pepper.
- Next, grate or spiralize the zucchini and set aside in a bowl.
- Add 1 tablespoon olive oil and 1 tablespoon of lemon juice, and toss well.
- 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.