At our 2016 Tropical Foods National Sales Meeting, our team got the chance to learn more from Chef Jenny Brulé about the raw food trend. Chef Jenny also did a demo and tasting of some raw recipes, with this zoodles with pesto sauce being a huge favorite. Enjoy!
4 large zucchinis
3 fat garlic cloves
1/2 -3/4 cup raw walnuts
4-6 cups fresh basil leaves
3/4 cup grated Parmigiano Reggiano cheese (or 1/2 cup nutritional yeast flakes)
Juice of 1/2 lemon
1+ cups cold pressed extra virgin olive oil
Salt to taste
Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with salt until coated. Place colander in a shallow bowl for 20 – 30 minutes while zoodles release their moisture, then pat dry with paper towels.
Turn on the food processor and drop the garlic down the feeder tube, to mince. Stop the motor and add in all other ingredients. Purée until relatively smooth. Thin with water and taste– season with salt if desired.
Store in refrigerator until ready to use on zoodles. You could also mix the pesto sauce with quinoa or rice, as a sandwich spread or to top cooked chicken. Never cook pesto, it is used to finish dishes.