Raw Pesto Pasta

Pasta has always been one of my default dinners.  Now we've got a raw alternative, especially in the summer when zuccini and summer squash are in season.

You'll want to get yourself a spiralizer to make the pasta noodles - otherwise it's way too much work and you'll just want to boil noodles instead.  With a spiralizer you get perfect veggie noodles and a lot of fun making them. (This Spiralizer is the one I have and I love it!)

Then, here's the oh-so-simple and oh-so-yummy raw bell pepper pesto sauce:

Yemiah's Bell Pepper Pesto

2 Cups	Walnuts (soaked and rinsed)
3	Large Red Bell Peppers
1/2 Cup	Lemon Juice
2 Cups	Cilantro (or substitute fresh basil if you want a more traditional pesto)
1 Tbsp	Sun Fire Salt

From Yemiah's Raw Food Delights DVD Set, DVD #3 Italian Delights.

Blend all ingredients until smooth in a food processor.

This is house staple everyone loves. Yemiah's Italian Delights covers a variety of Pestos made from a handful of ingredients. Most Raw Food dairy replacements are too heavy for Yemiah and David. Yemiah designed each of her Pesto and other dairy replacement recipes to emulate a different variety of cheese - texture and spicing - using upscale, lite ingredients. You'll love the rich creamy flavors and tastes during eating, then you'll love all the energy you feel after eating.


To make a stronger flavored version of this recipe, halve the amount of walnuts.

For a Mediterranean twist, add 1/4 to 1/2 cup of pitted, sun dried olives and replace the cilantro with arugula.


For a South American twist, add 1/4 to 1/2 cup of Fiesta Mole. Enjoy!