Raw Pasta with Spinach/Cilantro Pesto

By The Voracious Vegan

Ingredients:

• 2 LARGE zucchini (I really mean LARGE, like the size of your lower arm.), peeled into thin strips with a potato/vegetable peeler. Once you peel down to the seedy center, just set the centers aside for use in a green juice later; don’t peel them.
• 1 large red onion, sliced into paper thin strips
• 2 bell peppers, sliced into paper thin strips
• drizzle of olive oil
• juice of one lemon
• 2/3 cup ground raw pine nuts
• 1/4 cup nutritional yeast
• 1 small bunch of cilantro, chopped very small
• 1 bag of baby spinach leaves, chopped very small
• 3 cloves garlic, diced very small
• juice of 2 small lemons
• pinch of salt and pepper
• olive oil

Method:

1. Set the zucchini strips aside.
2. Combine the red onion strips and bell pepper strips in a bowl and toss them with the juice of one lemon and a small drizzle of olive oil and allow to marinate for 1 hour.
3. Combine the pine nuts, nutritional yeast, spinach, cilantro, garlic, juice of 2 lemons, salt and pepper. (I don’t have a food processor so just chop everything very well!)
4. Into the pine nut mixture, drizzle in olive oil slowly while stirring until everything is combined and to the consistency that you like. I prefer mine fairly thick,but loose enough to cover my veggies.
5. Combine the marinated onions and bell peppers with the zucchini slices and top with the pesto sauce.
6. Enjoy!