RAW LEMON PESTO ZUCHINNI PASTA
2 cups packed fresh basil
2 medium cloves of garlic
1/4 cup extra virgin olive oil
1/4 cup raw pine nuts
2 tbl of fresh lemon juice
1 tbl of fresh lemon zest
2 heaping tablespoons nutritional yeast
1/2 teaspoons sea salt
4 medium zucchini

Run the garlic through the chute of the food processor. Add the basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process being careful not to over process the nuts. Set the pesto aside. Peel 4 medium zucchini, and put through a spiral vegetable slicer or spirooli. Place the zucchini “spaghetti” on paper towels to dry. Put dried zucchini strands in a serving bowl, mix together with  lemon basil pesto and serve.

NOTE: You can get buy a spirooli at Organic Lives (Vancouver, BC) to make your veggie pasta, I’ve also seen them in cooking stores.