I’m completely hooked on raw zucchini. I don’t like it cooked, but I simply can’t get enough of it when it’s raw. Saturday night I made raw zucchini “pasta” with parsley pesto topped with macadamia nut crumbles. It was so delicious. I don’t have a fancy spiralizer, so I used my vegetable peeler to make the zucchini noodles.
2 Large cups of parsley leaves
1 Clove of crushed garlic
1/8 Cup extra virgin olive oil
1/3 Cup chopped red pepper
Put all ingredients in food processor except for the olive oil. Turn machine on and slowly drizzle in the oil until everything is well combined. The red pepper gives the pesto a slight sweetness that goes nicely with the parsley. Mix pesto with the zucchini noodles and top with macadamia nut crumbles. Serve immediately.
Macadamia nut crumbles
1/3 Cup macadamia nuts
1 Tablespoon hemp seeds
2 Teaspoons nutritional yeast
1 Clove of garlic minced
Sea salt to taste
Pulse in food processor until the macadamia nuts are broken up. Store unused portion in an air tight container in the refrigerator.
Here is the finished product.
It was a great dinner paired with some roasted potatoes, brussels sprouts. and garlic
You simply must make the macadamia nut crumbles they are such a great topping. I put some on my salad the next day. This salad was one head of green leaf lettuce dotted with a few nori rolls. I spread the nori with some cashew butter then piled on cucumbers, cilantro and peppers. Another delicious lunch. Since I’ve been eating mostly raw foods my meals have gotten simpler yet more delicious.
Tonight I had zucchini noodles yet again for dinner. This time I used my julienne peeler and the zucchini was more like an angel hair pasta, but better. I added in sauteed local cremini mushrooms, tomatoes, snap peas and sunflower seed sprouts. Finished it with some lemon juice and sprinkled on the mac nut crumbles and it was ready to go. I paired it with a roasted sweet potato and dinner was served. Super fast and really good. I love zucchini season.