Pasta has always been one of my default dinners. Now we’ve got a raw alternative, especially in the summer when zuccini and summer squash are in season.
You’ll want to get yourself a spiralizer to make the pasta noodles – otherwise it’s way too much work and you’ll just want to boil noodles instead. With a spiralizer you get perfect veggie noodles and a lot of fun making them. (This Spiralizer is the one I have and I love it!)
—
Then, here’s the oh-so-simple and oh-so-yummy raw bell pepper pesto sauce:
2 Cups Walnuts (soaked and rinsed)
3 Large Red Bell Peppers
1/2 Cup Lemon Juice
2 Cups Cilantro (or substitute fresh basil if you want a more traditional pesto)
1 Tbsp Sun Fire Salt
From Yemiah’s Raw Food Delights DVD Set, DVD #3 Italian Delights.
Blend all ingredients until smooth in a food processor.
—
This is house staple everyone loves. Yemiah’s Italian Delights covers a variety of Pestos made from a handful of ingredients. Most Raw Food dairy replacements are too heavy for Yemiah and David. Yemiah designed each of her Pesto and other dairy replacement recipes to emulate a different variety of cheese – texture and spicing – using upscale, lite ingredients. You’ll love the rich creamy flavors and tastes during eating, then you’ll love all the energy you feel after eating.
—
A few more ways to play with this pesto sauce:
To make a stronger flavored version of this recipe, halve the amount of walnuts.
For a Mediterranean twist, add 1/4 to 1/2 cup of pitted, sun dried olives and replace the cilantro with arugula.
For a South American twist, add 1/4 to 1/2 cup of Fiesta Mole. Enjoy!
