Something cool, light and delicious for our hot August nights. You can omit the pasta if you are gluten free, or use gluten free pasta. You could also make this raw vegan by omitting the pasta and adding more spiralized cucumber or even zoodles.
Pesto:
- 4 ounces (by weight) of basil
- 3 Tbsp pine nuts
- 2 tbsp minced garlic
- juice of 1-2 lemons depending on size and how lemony you want it
- 3-4 Tbsp nutritional yeast
- 1/4 tsp sea salt (plus more to taste)
- 2-3 Tbsp extra virgin olive oil
I put all the ingredients into my blender- you could also use a food processor. Start out with 1 lemon and add more if you would like. I prefer my pesto on the lemony side- especially if I am using with pasta or a salad.
Salad:
whole wheat spaghetti noodles cooked and rinsed with cold water until cold (I used less than 1/4 of the package)
1 large carrot spiralized
1/3 of an english cucumber spiralized (you could use zucchini if your prefer)
Mix the pasta and veggies together. Add in a few tbsps of the pesto (freeze the rest of the pesto for later use if won’t be using in the next 3-5 days) and mix well. Add more pesto if desired.
That is it. Light and delicious!