- Basic Information
- Gluten Free Raw Vegan Summer Squash “Spaghetti” with Pesto
- Ingredients:
- Squash2 pounds summer squash (zucchini or yellow squash)For Pesto1 medium bunch basil, leaves only (1 cup tightly packed)1 medium clove of garlic¼ cup extra virgin olive oil1 tablespoon + 1 teaspoon white miso½ teaspoon salt¼ cup pine nuts or walnuts
- Preparation:
- Wash basil by swishing leaves in water; dry in salad spinner or between paper towels. Turn on food processor & drop garlic until minced; turn off processor & add basil. Continue processing, adding oil, then miso, salt & nuts through feeder tube until mixture is creamy but not completely smooth. Store pesto in jar covered with a thin layer of olive oil in the refrigerator. Note: For non-vegan pesto, replace the white miso with freshly grated Parmesan cheeseAuthor: Jessica P. Cooper HHC, AADP, Health Supportive Chef and Nutrition Educator
eHealth Network
