Basil is a wonderful herb to use in culinary dishes, as well as containing beneficial medicinal properties. It is rich in Vitamins A, C, K as well as contain magnesium, iron, potassium and calcium. The oils from basil contains antibacterial properties as well as provide anti-inflammatory effects, giving relief from rheumatoid arthritis and inflammatory bowel diseases.
I added the avocado for extra creaminess giving it a more 'pasta' like consistency, however if you are going to have leftovers for the next day omit the avocado. It's still delicious without it. This dish is made to serve straight away, if you leave it for a couple of hours the flavour doesn't change, however the zucchini pasta will become a little watery, simple pour the excess out.
If you don't have a spiraliser, you can always use a peeler or mandolin, slice the zucchini first into thin flat sheets lengthways, then fold it over a few times then use a sharp knife to then slice into thin slices which will then make into noodles.
Raw Pesto Zucchini Pasta
2 med zucchinis (1 large)
3 cups sweet basil
1/3 cup pine nuts
1/4 cup olive oil
2 cloves garlic
3 TBS lemon juice
1 TBS nutritional yeast
1/2 tsp salt
15 cherry tomatoes
1 TBS capers
pepper to taste
2. Put all the ingredients into a blender except for the capers and cherry tomatoes and blend until it's all smooth, you might have to scrape down the sides a few times
3. Chop the tomatoes into halves and add into the pesto with the capers. Add the zucchini noodles and fold gently through until it's all thoroughly mixed
4. Garnish with pine nuts and basil leaves, serve with pepper to taste!