Raw Pesto Pasta
Prep
Inactive
Total
Yield 4 Cups
Ingredients:
- 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.
Notes
***Nutritional info does not include optional ingredients.***
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Lunch
Nutrition Facts
Serving Size 2 cups
Amount Per Serving | ||
|---|---|---|
Calories 392 | ||
% Daily Value | ||
Total Fat 29 g | 45% | |
Total Carbohydrates 20.5 g | 7% | |
Dietary Fiber 11 g | 44% | |
Sugars 10 g | ||
Protein 17 g | 34% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/pesto-pasta/