Light and fresh, Raw Zucchini Noodles with Mint Walnut Pesto is a revitalizing springtime and summer dish. In this season of heavy humid air, your body craves the cool refreshment this meal provides. The warmth and moisture in the air means both
Raw foods are notoriously difficult to digest and can lead to the formation of digestive toxins, known as
Mint and parsley add a cleansing element to this recipe as they clear stagnation and help the natural flush of toxins from the body. Mint and parsley stimulate digestion, assisting your body to process the raw zucchini, and the sautéed garlic and onions have a similar effect on
Ingredients:
- 4 cups zucchini
- 1 cup walnuts (finely chopped)
- ¾ cup water
- ½ cup fresh mint
- ½ cup fresh parsley
- ¼ cup olive oil
- ¼ cup yellow onion (chopped)
- 2 cloves garlic (minced)
- ½ teaspoon lemon zest
- ¼ teaspoon mineral salt
Directions:
Heat 1 tablespoon olive oil in a medium frying pan. Sauté onion and garlic until soft and translucent.
Puree mint, parsley, lemon, salt, water, and remaining olive oil with the cooked onions and garlic. Return the pureed sauce to the pan, add finely chopped walnuts, and simmer over medium heat for 10 minutes.
Meanwhile, skin and seed the zucchini. Slice lengthwise into long, paper thin strips, or use a spiralizer if you have one.
Place the zucchini strips into a bowl and toss with the warm pesto sauce. Garnish with chopped walnuts and a sprig of parsley.
Optional Extras:
For added richness in the sauce, allow onions to fully caramelize.
