Raw Sundried Tomato Cashew Pesto Sauce & Zucchini Pasta via @naturesknockout

Raw Sundried Tomato Cashew Pesto Sauce & Zucchini Pasta

I saw a post today that Becky of Project Domestication shared for a similar recipe.  It looked so yummy and I had all of the ingredients at home–yay!

So I decided to give it a try…

I went out to the garden and saw some additional items that I thought might be yummy in it.  Then I decided to add some more Italian type spices… and ohmygosh!!  It was delicious!

It was super easy, super tasty, rich in balanced nutrients…..so you know what that means???  Yes, here it is…

Raw Sundried Tomato Cashew Pesto Sauce & Zucchini Pasta

RECIPE:

  • 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

DIRECTIONS:

  • 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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