Raw Pesto Pasta
This pesto pasta recipe is by my friend Kelcie Yeo. You will love this creative and tasty recipe!
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Raw Pesto Pasta
Yield 4 Cups
- 4 organic zucchinis, spiralized
- 1 tbsp. pink salt
- 1 avocado
- 3 oz. grass-fed raw cheddar cheese
- Juice from one lemon
- 2 cloves of garlic
- 8 large fresh basil leaves
- 2 oz. of water
Raw Pesto Pasta Instructions:
Step #1: Blend ingredients in vita mix until creamy and smooth.
Step #2: Place spiralized zucchini (here is a great spiralizer) in large bowl with salt.
Step #3: Let noodles sit for 20-30 minutes.
Step #4: Drain water and add pesto.
***Nutritional info does not include optional ingredients.***
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size 2 cups
Amount Per Serving
% Daily Value
Total Fat 29 g
Total Carbohydrates 20.5 g
Dietary Fiber 11 g
Sugars 10 g
Protein 17 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Dr Jockers Comments:
My family always loved the American Italian food cuisine of spaghetti, lasagna, pizza, pesto’s, etc. Going grain-free eliminates these foods unless you learn how to be creative and innovative. With recipes like this, I don’t miss those inflammatory foods at all and it sure feels much better eating clean like this!
This pesto is incredible and rich in good fats, antioxidants, electrolytes and key minerals. Eating this in the raw form provides more enzymes and the raw fermented cheese has probiotics too.
This is an ideal lunch as it is low-carb, raw and full of life giving enzymes and antioxidants and has enough good fats and moderate protein to keep you satisfied till dinner. This sort of combination will keep your blood sugar stable, is easy on the digestive system and will keep you high energy and productive all afternoon.