2014 Vegan MOFO - Day 7 - Summer Squash Pasta with Walnut Basil Pesto and Cherry Tomatoes

My raw foods class has inspired me, there is no doubt. When I saw summer squash in this week's Chow Locally share box, there was no question what it's destiny would be. Last September, I got a spiral slicer that has been all but ignored. Tonight it was dusted off and very much loved.

I spiralized the summer squash and made some uber flavorful pesto with basil from Horny Toad Farms (another awesome local farm). I sliced up some Sunizona cherry tomatoes and fed it to Fred and my awesome neighbor. The pesto blanketed the fresh veggies and made it one heck of a way to usher out summer.

Zucchini "Pasta" with Pesto and Cherry Tomatoes

2 medium zucchini and/or yellow squash
2 cups cherry tomatoes (any color) halved
1 recipe Basil Pesto a la Kim.

Using a spiral slicer on the smallest setting for noodles, spiralize squash. Alternatively you can use a mandolin in a thin setting or use a vegetable peeler to make thin noodles (do not peel squash).

Place prepared squash in large bowl. Add cherry tomatoes and pesto and gently toss to coat. Serve immediately.


Basil Pesto a la Kim

1 large garlic clove, minced
1/3 cup raw walnuts (soaked and dried if you are raw)
2 cups fresh basil leaves, lightly packed
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup olive oil

Place garlic and walnuts in small food processor. Pulse until mixture resembles a meal. Add basil nutritional yeast, lemon juice and salt. Pulse until basil is in small pieces. Scrape side of bowl with rubber spatula. Turn processor on to finely chop basil, scraping sides occasionally. Slowly add olive oil in a stream. Process until fairly smooth. It is good to have a little chunkiness.