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This filling dish is a lot healthier than regular pasta, and very quick to make since zucchini noodles don't even require cooking. Wheat pasta is enriched by law to provide more nutrients than it naturally contains, while zucchini is naturally nutritious and alkalizing. Leftover pesto can be kept in a sealed container in the fridge for several days, topped with a thin layer of olive oil to prevent oxidation.

Ingredients (serves 1-2)

• 1 large zucchini
  
  
• 1 ounce fresh basil
  
  
• 1 garlic clove, crushed
  
  
• 4 Tbsp cold pressed extra virgin olive oil
  
  
• 1/4 cup pine nuts
  
  
• 1/2 Tbsp fresh lemon juice
  
  
• Sea salt and pepper to taste
  
  
• A few Tbsp of nutritional yeast, optional

Directions
Spiral slice the zucchini into noodles and drain off any liquid. (Use of a spiral slicer especially designed for the task makes spiral slicing easy.) In a food processor, blend the basil, garlic, pine nuts and lemon juice. While the food processor is still running, pour the olive oil into it in a steady stream until the pesto is creamy with bits of pine nuts still visible. Taste, and add salt, pepper, and more olive oil to taste. Toss the noodles with the pesto sauce just before serving, and arrange on a plate.

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Joanna Steven is co-author with Tonya Kay of raw vegan nutritional analysis eBooks available at Kayos Market. She contributes to the Raw Divas and Raw Mom websites, has been published in Get Fresh! and writes her own blog.

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