Creamy Zucchini Pesto w/ ‘Noodles’

So much for what I had originally planned for dinner tonight. I must say this was a wonderful distraction. :) I’m still in food heaven. This was my first attempt at using zucchini noodles and an almost raw sauce. Came out better than I ever imagined. 

Creamy Zucchini Pesto

2 small zucchinis 
1 cup fresh basil
1/2 tsp Himalayan salt
3 garlic cloves
1 tablespoon tahini

Directions

Cut zucchinis into 1-inch chunks. Steam chunks over boiling water for about 3 minutes, or until just tender when pierced with a sharp knife. I kept mine a little stiff, I wanted this to be as raw as possible.

Place basil in a food processor and finely chop. Add zucchini, salt, garlic, and tahini. Process in short pulses until everything is finely chopped.

This was adapted from this recipe by Physicians Committee for Responsible Medicine. They are all about Veganism, not only for health but also for animal rights, and I hope more of those in the medical field will follow. :)