I have enjoyed the 1-week raw detox program from 118 Degrees twice now (the second time was even better than the first), and I love everything on their menu–but I especially love their raw vegan “Lemon Pesto Pasta.”
I am currently participating in a guided 1-month cleanse at the Center for Living Peace, and I was lucky enough to learn from Chef Jenny Ross herself (!) how to create this masterpiece. It is practically all that I have eaten this week–it is seriously THAT good. You’ll notice that mine is not at all pretty–I have close to zero skills/technique in the kitchen–but it still tastes great, despite that.
Here is the recipe:
RAW VEGAN LEMON PESTO PASTA
1/2 cup extra virgin olive oil (cold-pressed, in a dark glass jar)
1/3 cup fresh basil
3 cloves garlic
1 tsp sea salt
1/2 cup raw pistachios
2 Tbsp fresh lemon juice (about 1/2 a lemon)
Combine the olive oil, basil, garlic, and sea salt in a food processor or blender, then toss in the pistachios.
Add the lemon juice at the end (just squeeze it over the top and stir it in).
The pesto will keep for up to 14 days in an airtight container in the refrigerator. I would recommend at a minimum doubling the above recipe, if not tripling or quadrupling it. Then you’re all set for quick easy meals–or for unexpected situations like when your husband uses half of your pesto for his pasta, because it tastes so yummy. 😉
Once you’ve made the pesto, all you have to do is spiralize or julienne some zucchini (1 zucchini makes about 2 cups of “noodles”) and whatever other veggies you want to include, then mix them all together with the pesto!
As you can see in my photo, I’ve been keeping mine pretty simple, with just some sun-dried tomatoes, portobello mushrooms, and hemp seeds tossed in–however, the general rule is that the more colors you include in your “pasta,” the better, from a nutritional perspective. Enjoy!
p.s. This recipe is 3-year-old-approved. It got a huge thumbs up from Zander. 🙂