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A Raw Spin On Traditional Pasta With Pesto

By Sian Gordon

Always one to be aware of what I’m putting in my body, I recently starting eating (mostly) raw and have had a lot of fun exploring raw options. Even if you’re not likely to adopt this as a way of eating full-time, having a few, flavorful, no-cook recipes in the mix is a way to ensure that you eat in and eat healthy.

I’m obsessed with pasta. This raw zucchini variation is delicious and unbelievably easy to prepare, especially on hot summer nights. Eat this and you’ll go to bed feeling light and wake up energetic.

Pasta   Sonage_Skincare_Blog_Sian_Gordon_Yoga_Oise
4 zucchini (green, yellow, or both) spiraled
1 cup cherry tomatoes
1/2 bunch basil, slivered

Sauce
1/2 cup pine nuts
1/2 cup fresh basil
1/4 cup olive oil
3 garlic cloves
Pinch of sea salt

Method
To prepare the pasta, combine the prepped vegetables in a large bowl. Then for the sauce, using a food processor, add the pine nuts, fresh basil, garlic cloves and sea salt. Pulse in the processor while drizzling the olive oil through the lid. Continue until the consistency is smooth. When the sauce is ready, add it to the pasta and mix thoroughly so that the vegetables are coated.

Enjoy!

Sian Gordon is a yoga teacher and owner of Love. A Yoga Space in Montauk, New York and Venice Beach, California. She is an avid surfer, animal lover and (very) amateur chef.

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