Zucchini Pesto Pasta

by Irina Vishnevskaya, Tastemaker in Residence and more on Forays Into Raw Eating

Even my carnivore of a boyfriend adores this meal, and it actually takes less than 15 minutes to make!

2 zucchinis (the smaller kind, sized like cucumbers) 
1 avocado 
1 cup or so of almond milk (it’s actually very easy to make your almond milk if you’re a real overachiever)
At least one clove of garlic (though I like to use two, gauge depending on your garlic tolerance) 
Your choice of nuts (I like pine nuts, pistachios or walnuts, but you can essentially use any one)
Your choice of dried fruit (I’ve found that dried currants work the best for me, but others like raisins and dried cranberries also work well) 
Handful of fresh basil (it goes without saying it’s essential that it be fresh) 
Salt and pepper to taste


  1. Mash up the avocado, add in the almond milk until it makes a nice runny sauce consistency. Add in the minced garlic, nuts, dried fruit and chopped fresh basil.
  2. Then use a mandolin or just a knife to cut the zucchini into spaghetti like strips. Add the zucchini right into the sauce (yes, raw). Stir, salt to taste and enjoy.