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Pesto Pasta

Cookbook

Raw. Vegan. Not Gross.

Published by Flatiron Books

I love making pesto. The second I press the button on the food processor to start blending, the smell of basil takes me straight to food nerd heaven. I realize that cucumbers might seem like a strange choice for the noodles, but just give them a shot. They are actually a great complement to the bright flavor of the pesto!

Serves4

Preparation Time20 min

CostInexpensive

Easy

Total TimeUnder 30 minutes

Dietary RestrictionsVegan

Dietary ConsiderationVegan

Ingredients

  • For the noodles:
  • 4 to 5 medium cucumbers
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 2 teaspoons ground turmeric (for color)
  •  
  • For the pesto:
  • 1 1/2 cups fresh basil leaves
  • 1/2 cup pistachios
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Instructions:

  1. Spiralize the cucumbers by pushing them through the spiralizer. If you don't have a spiralizer, just use a mandoline or a sharp knife to cut the cucumbers into very thin strips.

  2. Place the cucumber in a bowl, then add the oil, nutritional yeast, and turmeric and toss to coat.

  3. Make the pesto: Put all the ingredients in a food processor and pulse until combined but still a little chunky.

  4. Toss the noodles with the pesto and serve.

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