[es7ter]

Zucchini pasta with pesto and marinara sauce (for a main course)

First make the pesto:
• ¾ cup of cold pressed extra virgin olive oil
• 4 tablespoon of raw pine nuts
• 6 cloves of garlic
• ¾ cup of fresh basil leaves
• 2 tablespoons of chopped fresh parsley
• Sea salt to taste
Method: put it into a food processor and blend it until desired texture is achieved

Secondly make the marinara sauce:
• 2 cups of sundried tomatoes (not in oil)
• 6-8 ripe roma tomatoes
• ¼ small onion
• ¼ cup of fresh basil leaves
• 2 tablespoon of cold pressed extra virgin olive oil
• 2 springs of fresh parsley
• 2 cloves of garlic
• A few fresh oregano leaves
• Sae salt to taste
Method: put all the ingredients into the blander with some water if the texture is too thick

Last, make the zucchini pasta:
• Use 1 medium zucchini per person.
• The sauce and the pesto should easily feed a 4-6
Method: Peel the green skin off thinly. Use a spiral cutter to make curls or alternatively you can use a potato peeler. If you do it this way, just keep peeling while rotating until you end up with the seeds in the middle. When it gets really thin to peel any further you can chop the rest into thin slices.

Once it’s all done mix the pesto with the zucchini pasta until it’s evenly coated. Serve it on to plates and top it with the marinara sauce. Crack some black pepper on top.
Bon appetite
(This recipe is from the raw food celebration book by Nomi Shannon and Sheryl Duruz)