If you’re anything like me, the idea of eating raw zucchini is not something that gets the tastebuds dancing with delight.
Zucchini is for bakes and stir-fry and steamed vegetables. Well, that’s what I originally thought anyway.
Then I tried zucchini noodles (thanks, Bex!) and my perspective on zucchini shifted entirely.
The beautiful thing about raw zucchini is its neutral and absorptive nature. It happily soaks up the flavours of all those foods around it. Once I realised this, I knew I had to mix zucchini noodles with basil pesto (one of my all-time favourite foods).
So here it is.
The nuts ensure this guy is packed full of protein, giving it a delicious creamy texture and making it a meal in its own right. Or you can serve it as a side salad.
Sometimes I will even sprinkle a few chickpeas over the top, just to change things up a bit.
1 cup raw nuts (I used mixed nuts but you could use any nuts of your choosing)
2 loosely packed cups fresh basil leaves
2 garlic cloves
1/4 cup lemon juice
3 tablespoons olive oil
Salt to taste
4 large zucchinis made into zucchini noodles
In a food processor, blitz the raw nuts until chopped into finer pieces.
Add in the basil, garlic, lemon juice, oil and salt. Blitz until a creamy pesto is created.
In a bowl, add the zucchini noodles and tip the pesto over the top. Gently mix with your hands until the noodles are completely covered with pesto.
Sprinkle additional lemon juice or salt over the salad to taste.