Living Pesto Pasta


Pesto Sauce

  • 2-4 cups or handfulls basil
  • 1 1/2 cups pine nuts
  • 1/2 cup key lime or lemon juice
  • 1/2 cup filtered water
  • 4-5 cloves garlic
  • 1 tsp. ume vinegar
  • sea salt, optional, to taste
  • dash cayenne pepper, or minced hot pepper of choice, to taste
  • 3-4 young zucchini
  • 4-5 large carrots
  • optional, 2 medium size beets, peeled
  • 1 large tomato, diced
  • 2-3 slices purple onion, finely minced


Pesto Sauce:

Step 1

Blend all Pesto Sauce ingredients in a food processor until almost smooth. Some texture is nice for the palate. Place in serving dish with a garnish of basil, and set in fridge, covered, until ready to serve.


Step 2

Wash and spiralize the zucchini, carrots and beets to make fresh living noodles; do beets last. Leave beets separate until just before serving.

Step 3

Lightly toss noodles together just before serving with the tomato and purple onion.

Display noodles and pesto sauce in separate bowls garnished with basil and edible flowers like nasturtiums. Place noodles on plates, top with pesto and diced tomatoes. Yum!

Reprinted with permission from Brook and Home Le'amohala of the Optimum Living Alliance.
Photograph © the Optimum Living Alliance.

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