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Creamy Pesto Pasta



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.

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