Zucchini Pesto Pasta (Raw, Vegan, Gluten-Free)
Author: 
Recipe type: Main Meals
Serves: 2
 
Ingredients
For the pasta:
  • 3 medium zucchini (or yellow squash, or a mix of both)
  • 1 tsp. kosher salt
  • ¼-1/2 cup sun dried tomatoes packed in oil, chopped*
  • ¼-1/2 cup pine nuts
  • 1 cup fresh cherry tomatoes, halved
  • Fresh basil, for garnish
For the pesto:
  • 1 cup basil, tightly packed
  • ¼ cup pine nuts
  • ¼ cup walnuts
  • 2 heaping TBSP hemp seeds (optional)
  • 2-3 TBSP lemon juice (about half of a lemon)
  • 1-2 cloves garlic
  • ½-3/4 cup extra virgin olive oil
  • Big pinch of salt and pepper, to taste
Instructions
  1. Wash zucchini, then cut into thin ribbons using a spirlaizer or julienne peeler. Place ribbons in a large colander, and toss with kosher salt. Let drain for 5-10 minutes while you make the pesto. (If the zucchini is too salty once it's finished draining, rinse under cool water and drain well.)
  2. In the bowl of your food processor, combine all the pesto ingredients except the olive oil, salt, and pepper. Beginning blending, and drizzle in the olive oil until you've reached the consistency you want. Keep in mind that a thinner pesto will coat the pasta easier. Taste, and add salt and pepper as needed. Pulse to combine.
  3. Place the drained zucchini noodles into a large bowl along with the sun-dried tomatoes, remaining pine nuts, and cherry tomatoes. Add ¼-1/2 cup of pesto, and toss to coat. Serve!
Notes
Extra pesto can be stored in an air-tight jar in the fridge for up to a couple of weeks, or frozen for several months.

I've always considered sun-dried tomatoes to be raw, but if you are trying to avoid jarred products that may have been heat-sealed, you can substitute your own by dehydrating halved cherry tomatoes, then rehydrating them in a jar with olive oil.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2014/07/zucchini-pesto-pasta-raw-vegan-gluten-free.html