Raw Sundried Tomato Cashew Pesto Sauce & Zucchini Pasta (gluten-free, dairy-free, soy-free)
1/4 cup sundried tomatoes, fill water in cup and soak while setting up
1 fresh tomato
1/2 cup raw cashews
1 handful fresh chives (or 1 scallion)
1-2 cloves fresh garlic
1/2-1 teaspoon dehydrated red chili peppers (depending on heat tolerance :)
1 teaspoon sea salt
1/2 teaspoon dulce or kelp
1 teaspoon fresh peppercorns, ground
1 teaspoon dry oregano
1 teaspoon Italian Seasoning
2 tablespoons lime juice
2 tablespoons Extra Virgin Olive Oil (cold pressed)
1-2 Zucchinis - depending on size
Combine all ingredients (except zucchini and olive oil) in the blender. Let blend about 4 minutes to warm while preparing zucchini noodles.
Use a spiral slicer for zucchini to get an angel hair pasta noodle. Place raw zucchini in slicer and prepare noodles.
Add olive oil to the pesto sauce and pulse once or twice.
Stir sauce into noodles and serve. Makes 2-4 servings.
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This recipe is brought to you by Laurie of naturesknockout.com