Three Nut Basil Pesto Pasta

Raw.Inspiration's picture

Jan. 30, 2012


For pasta
Zucchini 4 Medium , spiralized
Cherry tomatoes 6 , quartered or whole
Asparagus stalks 6 , thinly bias sliced
Chopped fresh cilantro 1/2 Cup (8 tbs)
For pesto  
Pine nuts 2 Cup (32 tbs) (raw)
Raw cashews 1/2 Cup (8 tbs)
Macadamia nuts 1/2 Cup (8 tbs) (raw)
Garlic 4 Clove (20 gm) , minced
Fresh lemon juice 6 Tablespoon
Himalayan salt 4 Teaspoon
Chopped fresh basil 1 Cup (16 tbs)



Use a spiral slicer to cut the zucchini into long strips and put in a

serving bowl. Add the other ingredients to the bowl.


In a food processor, combine all the pesto ingredients and process

until smooth and sauce-like. Pour the sauce over the vegetables and

toss well.

This recipe has been excerpted from Raw Inspiration written by Chef Lisa Montgomery.

For more information about Lisa, visit livingdynamically.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2883Calories from Fat 2223

 % Daily Value*

Total Fat 266 g409.2%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 7904 mg329.33%

Total Carbohydrates 115 g38.3%

Dietary Fiber 31 g124%

Sugars 37 g

Protein 69 g138%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet