I made this dish for a raw potluck this weekend. There are plenty of cheap organic zucchini and tomatoes at the Victoria Street farmers market in Wellington now that it’s near the end of summer. I also picked up the basil there for the pesto. All the classic italian flavours are there which makes this a favourite for friends and family who are not raw. You can make a big batch of pesto up to keep for the week and just do the zucchini on the night.
2 Cups Tightly Packed Basil
1/2 Cup Pine Nuts
1/4 Cup Pumpkin Seeds
1 Tbsp Lemon Juice
1 Clove Garlic
1/2 Tsp Himalayan or Celtic Sea Salt
1/4 Cup Cold Pressed Olive Oil
Spring or Filtered Water
Soak the pinenuts and pumpkin seeds for at least 4 hours. Drain and rinse.
Place all ingredients apart from the water into a food processor and process until almost smooth. You still want a little texture to it. Add a little water at a time if it seems too dry.
Store in a glass jar in the fridge for up to a week.
3 Large Zucchini
2 Medium Tomatoes
8-10 Dried Olives
1/2 Red Capsicum
2 Tbsp Pine Nuts
1/2 Cup Basil Pesto
Use a julienne peeler to slice the zucchini lengthways into long noodles and place in a large bowl. You could also use a spiralizer.
Chop the tomatoes and capsicum, destone and chop the olives and add these with the pine nuts to the zucchini.
Add the pesto and mix thoroughly to combine.
Leave to sit for 1hour before serving if you would like the noodles to soften a bit.