Raw pesto linguine

Raw veganism is widely spreading and the health benefits of including more and more raw food in our diets seem undeniable.

I’d like to share with you a simple and quick recipe that will persuade even the skeptics who still believe that raw food cannot go beyond a salad.

3 summer zucchini
30 grams of extra virgin olive oil (EVO)
30 grams of pine nuts
30 grams of macadamia nuts
1 garlic clove
20 grams of basil
3 grams of Himalayan (pink) salt
3 grams of black pepper

Prepare pesto: toss all the ingredients except zucchini into a blender and pulse a few times until coarsely blended, occasionally stopping to scrape down the blender jar. Let it rest in the fridge.

Spiralize zucchini into linguine, put them into a colander, add some salt and let them drip dry for about 20-30 minutes. After this, wrap them in kitchen paper and squeeze slightly to get rid of as much water as possible.

Add pesto, mix well and serve immediately.

Source: expo2015.org