Raw Pesto Pasta


  • 2 medium zucchinis
  • 2 medium carrots
  • 1 cup cashews or pine nuts
  • 1/2 cup raw sunflower seeds or pumpkin seeds
  • 1 cup fresh basil, stems included, packed tightly
  • 1/2 teaspoon sea salt
  • 1/2 garlic clove (optional)
  • Black pepper to taste


  1. Spiralize your zucchini and carrots. Set aside in a bowl

  2. In a food processor or vitamix, blend together the cashew, sunflower seeds, basil, garlic if using and pepper. Once it is well blended, transfer on top of the spiralized noodles. I use my hand (washed of course!) to get the pesto all blended in to the noodles

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