Rawlicious Green Pesto Pasta

007 copyThe dog days of summer are upon us so here’s a fun little good-for-you recipe that is not only quick and easy to make, but can easily keep you satisfied for when you’re just not in the mood for another garden salad!

Let’s talk zucchini pasta!

Now before you raise that eyebrow of yours, please know that recent studies have shown that zucchini ranks in the top three foods high in antioxidant-rich carotenoids like alpha-carotene, zeaxanthin, and lutein – all linked to longevity and vibrant health!

Some Health Benefits of Zucchini

  • Good source of potassium, a heart friendly electrolyte that helps to regulate blood pressure and heart rates by countering effects of sodium.
  • Rich in vitamin C  which is important for wound healing and tissue regeneration – think beautiful skin!  Vitamin C also supports the body’s immune system.  Out of all the vitamins, our bodies do not synthesize vitamin C so it is therefore essential to have an adequate supply of it in your diet.
  • Zucchini is a very hydrating food with a water content of over 95% – nuff said.
  • Vitamin A helps to maintain healthy vision and mucus membranes
  • Low in calories and great for weight loss with only 17 calories per 100 grams.
  • Contains no saturated fats or cholesterol.
  • The peel/rind is a good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
  • Easy to digest and very balancing to the body.

My Amazing Spirooli

When it comes to preparing raw foods, a spirooli is definitely a handy dandy gadget to have around.  All you need to do is secure your veggie on one end (in this case your zucchini), twirling the handle while sliding the vegetable toward the blade …. and voila!

You’ve now got yourself oodles of cute and curly zucchini noodles!

You can also use Golden zucchini for a splash of brilliant sunshine yellow ….

Here’s the recipe for this great summer salad alternative ….

Rawlicious Green Pesto Pasta

Serves 2
Prep time 20 minutes
Dietary Egg Free, Gluten Free, Nut Free, Soy Free, Vegan, Wheat Free
Meal type Lunch, Main Dish, Side Dish
A satisfying gluten-free, egg-free, wheat-free, raw zucchini pasta tossed with cilantro/basil pesto. Delicious and great for the removal of heavy metal toxicity.


  • 2 cups fresh cilantro or basil leaves (washed and spun dry)
  • 1/4 cup sunflower seeds (or pine nuts)
  • 1 clove garlic (peeled and roughly chopped)
  • 3-4 tablespoons extra virgin olive oil (start with 3 and add more if needed)
  • 1 Small lemon (juiced)
  • pinch sea salt (to taste)
  • pinch cayenne (to taste)
  • 1/2 cup tomato (coursely chopped)
  • 1/2 cup mushroom slices (optional)
  • 2 Medium zucchini (spiralized)


1. Process zucchini in spiralizer (spirooli). If you do not have a spiralizer you may use a peeler and peel zucchini into thin noodle-like strips. Set aside.
2. Combine the first five ingredients in a food processor and process for about 30 seconds.
3. Stop to scrape down sides with a rubber spatula and process again. Dilute with a little water if too thick or add ½ – 1 Tbsp extra virgin olive oil. (Note: Do not make sauce too runny as zucchini noodles will release some water while it sits)
4. Add a pinch of sea salt and cayenne to taste.
5. Toss with zucchini noodles, mushroom slices, and tomatoes or red peppers.
6. Sprinkle sunflower seeds over top.
7. Serve and enjoy!


Note: For left over pesto sauce, store in a sealed container in the refrigerator for up to 3 days.

If you’re feeling a bit creative, arrange on plate using an empty can with both ends removed.  Pack and press noodles firmly into can  then remove can.  Garnish with pesto sauce and other toppings of your choice.  I used hemp seeds and a slice of tomato here.  Be creative!

Wishing everyone a fun and healthy summer!  Until next time, be happy and be well!

Martine ~ nutritionista


CNP, Holistic Health Coach ~ I specialize in supporting my clients stress less, improve digestive wellness, eat clean, and break the barrier of the food and mood connection.


  1. Looks delicious. I once grew plenty of Zucchini a culinary delight. Thanks & regards.

  2. Christine Travali Murphy

    Martine, you once again pleasantly endowed my memory. Years ago, when I grew zucchini in my back yard garden, my Uncle took some flowers off of the ripened plants. He informed me that he was going to cook them. Being in my very young twenties, I thought he lost his mind! He made a batter, and quickly fried them. I couldn’t believe it, but they were a delicacy. AND … I’ll search out a Spirooli.

  3. Looks delicious, Martine! My spiralizer broke a few months ago so am in the market for a new one–yours looks good and sturdy!

  4. Martine, I would love to prepare it (I love the asian meals), but I think it will be a long way for me… :D
    As a man, I feel a pain to prepare my simple meals, therefore I will be in trouble to make this salad,
    It sounds delicious and beautiful, thanks for sharing!!!

  5. Looks delicious and what a cool gadget! thanks for sharing :)

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