Zucchini Pasta with Pesto Sauce

Zucchini made into "pasta" = the best. It is water rich, alkaline and nutrient rich. I have been on a serious pesto kick lately, pureeing just about any leafy green and nut that I can get my hands on. 

Based off of Pesto Pasta in Raw: The Uncook Book. This is a much more allaborate recipe than my typical one

For Pasta:

1 zucchini, cut lengthwise into pasta-like strips

1/4 of a red pepper, thinly sliced

1/4 c of marinated onions*

1/2 tomato, diced

5 basil leaves, chopped

leaves from 1 sprig of oregano

leaves from 1 sprig of rosemary, chopped

8 sun-dried tomatoes, soaked in warm water for at least 10 minutes, chopped

1/4 jalapeno, chopped

1 garlic clove, chopped

juice from 1/2 lemon

Pre sauce

Mix together and set aside.

*1 onion thinly sliced and marinated in 2/3 c tamari for 10 minutes - 8 hrs

For Sauce: (This makes more than you need for the pasta so add as much as you desire!)

3 cloves garlic, chopped

2 handfuls of walnuts

1/4 c basil leaves

2 handfuls of baby spinach (MI spinach is finally in season!!)

1 heaping T miso

2 T olive oil

1 t salt

8 sun-dried tomatoes, soaked in warm water for at least 10 minutes

Blend sauce ingredients in a food processor or blender until smooth.

Add water to reach desired consistency (I used 1/2 c).

Pour as much as you want onto the pasta and refrigerate the rest.

Remember how I actually eat my food? Pasta curled up on my couch with my laptop ;)

This is not an all local recipe but all ingredients can be bought trash free. For Ann Arbor residents:

-Herbs can be bought unpackaged at Sparrow Market.
-All vegetables can be purchased packaging free.
-Tamari, sun-dried tomatoes, walnuts, miso, salt, olive oil can all be bought in bulk at the People's Food Co-op.