Hi everyone. This is Nathan. I just wanted to let you know that I made a really good "pasta" today. It is the Pesto Pasta in "Living on Live Food" (p. 417). For those of you that don't have the book, here's the recipe. It really is good and bursting with flavor.
Noodles:
2 zucchini (I used 3)
1-2 Summer squash (I used 1)
Slice or spiralize the squash and zucchini and place in a large bowl. Set aside.
I used a mandoline and the noodles turned out kind of like thick fettucine noodles. You can also use a vegetable peeler, try to slice it thick. Or just do it with a knife
Pesto:
1/2 cup pine nuts
4-5 cloves garlic
1/2 cup fresh cilantro
1/2 cup fresh basil (I used dried cause that's what we had. Not 1/2 cup though)
2 Tablespoons lemon juice
3 Tablespoons Braggs liquid aminos (this is what gives it a great smokyish flavor)
2 cups tomato, chopped
For sauce: put all ingredients, except tomato, into blender or food processor and blend well. Add tomatoes and pulse for a few seconds til blended but not soupy. Pour sauce over noodles and mix.
Enjoy! This is really good.
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2 comments:
Yum, that sounds really good, Nate. I'll have to try that one out soon. I really liked your corn recipe.
I wasn't as fond of this as I had hoped. I believe fresh basil would help, but I couldn't find any. I used freeze dried. I forgot the garlic and put in too much lemon, I think. When I went back and added some garlic, it helped. The sliced zucchini was yummy. I think I just like plain foods.
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