1 medium zucchini, chopped
1 handful fresh basil, approximately 10 leaves
2 cloves garlic
1/2 tsp red pepper flakes
1/4 tsp himalayan salt
2 medjool dates, pitted
1 lemon, juice only
1/4 cup pine nuts
5 raw brazil nuts
1 tsp dulse flakes, optional for added saltiness + iodine
2 zucchini, spiralized or shredded
Step 1 - Combine all pesto sauce ingredients into a blender and blend until smooth and creamy.
Step 2 - Combine with zucchini noodles and garnish with pine nuts and fresh basil.
Don't like zucchini noodles? Try raw kelp noodles.
Don't want a raw recipe? Combine this sauce with regular gluten-free or whole grain pasta.