Raw Cream Of Rucola & Parsley Pesto With Sundried Tomatoes & Zucchini Spaghetti

This really is most, most magnificent in taste and texture, quite apart from its health benefits, which are a huge bonus to this delight.

In summer I love cooking raw at least once a week, enjoying a mixture of raw food and non-raw foods only slightly heated up to below 115ºC so that they retain their nutrients and enzymes.

I cannot tolerate food without flavour, and I set myself a challenge (something I cannot resist) to create the most delicious pasta pesto, all raw sauce with great semi-raw zucchini spaghetti.

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INGREDIENTS FOR PESTO

1 cup fresh rucola (rocket) -arugola

1 cup fresh flat leaf parsley

a dozen fresh basil leaves

½ cup walnuts

Himalayan salt to taste

1 tsp nutritional yeast (if making it semi-raw)

1/8th cup extra virgin cold pressed olive oil

METHOD

Process all ingredients until totally smooth.

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INGREDIENTS FOR THE CREAM

1 cup cashew nuts

1 cup (250 ml) water

 

Process the nuts and water until smooth and creamy. Then add this cream to the pesto and process for half a minute until well blended. Taste for salt.

 

RAW OR SEMI-RAW ZUCCHINI SPAGHETTI

Now julienne your zucchini, or use a spiral veg slicer. Immerse your zucchini in very warm water for 2 minutes, or if not having the zucchini spaghetti totally raw, semi-steam them on a low heat for 10 minutes or so – the choice is yours.

Next, spoon the pesto in a warm saucepan, add the drained zucchini pasta, and stir well. Drizzle with olive oil, and decorate with sundried tomatoes and garlic slithers.

 

Bon Appétit.

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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14 Responses to “Raw Cream Of Rucola & Parsley Pesto With Sundried Tomatoes & Zucchini Spaghetti”

  1. Kathy C. Says:

    Awesome recipe Miriam…Will definitely be making this…thank you!!!

  2. Lynn Says:

    this recipe looks great, but I don’t know what rucola or rocket is. Please tell me. What can I substitute if I can’t find it?

  3. Miriam Says:

    Hi there Lynn, it’s also known as arugola – https://en.wikipedia.org/wiki/Eruca_sativa just go ahead and use basil if you cannot get hold of it. Let me know how this goes and enjoy ! 🙂

  4. Miriam Says:

    Glad to hear and let me know how it goes dear Kathy ! 🙂

  5. Susan Says:

    Please could you tell me what the little red berries are, I think they look like red currants. .?

  6. Miriam Says:

    Hi there Susan, they are Pink Peppercorns – read more about them here https://en.wikipedia.org/wiki/Pink_peppercorn Hope you make and enjoy the dish.

  7. Tessa Trow Says:

    This was delicious! Thank you, Miriam. I added garlic and garlic scapes to the pesto and served with marinated mushrooms. It’s similar to the zucchini Alfredo I had at Greens and Vines in Honolulu.

  8. Miriam Says:

    I am so glad you made and enjoyed this Tessa. Interesting that it tasted similar to what you had at Vines ! Hope you make and enjoy it many times over again ! 🙂

  9. Lynn Says:

    Re previous query as to what rocket is, glad to know it is arugula. I can get that.

    But how many zucchini will make enough for this recipe?

    Thanks – I love your recipes.

  10. Miriam Says:

    Thanks Lynn. I usually use one large-ish zucchini spiralized per person, that usually yields a small portion, so go ahead a make a little more – by all means make a salad as an accompaniment to this dish and enjoy ! 🙂

  11. Geri Webb Says:

    I made this recipe a few weeks ago and it was absolutely delicious
    🙂

  12. Miriam Says:

    So glad you made and enjoyed this Geri ! 🙂

  13. Lomena Says:

    Hi Miriam, is there a way I can print your recipe without printing the photos, I didn’t see a “print” button..
    thanks!

  14. Miriam Says:

    Lomena there is a very easy way. Take a screen shot if you have a laptop of sorts, then print from there. Or copy and paste the print onto a document and print that. I hope to be launching a new site that will include a print option in the future. 🙂

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