Directions:
Note: I am using a Breville food processor.

Place the nuts into a food processor and chop them into medium pieces. Add the basil, olive oil, lemon juice, salt, water, nutritional yeast, Living Tree pistachio butter, and the sautéed garlic. Pulse until a pesto paste is formed.
Makes 2 cups

Directions:
Peel the zucchini and the carrots. Slice the zucchini with a Benriner food slicer lengthwise. When you get down to the seeds, turn the zucchini over and slice the other side in the same fashion. Do all four sides and discard the seeds. Stack the strips into 4 at a time on top of each other. Take a knife and cut them into 3 strips. Repeat the procedure until all of the zucchini is sliced into strips. Place the strips into a bowl and add the olive oil and the salt. Hand mix the strips until they are all coated. Set aside for 20 minutes. Take a spiral slicer. Cut one of the carrots using the spaghetti slicer blade. Take the other 2 carrots and use the straight blade to make a fan. Take the pliable zucchini noodles and drain the water off. Take 1 cup of the pesto sauce, pour it over the zucchini noodles and mix it all in by hand. Take 2 tbsp. of pesto sauce and place it into a measuring cup with 1 tbsp. of filtered water. Whisk it together with a fork. Take the carrot florets and put them into the measuring cup and coat them with the diluted pesto sauce. Take a decorative plate and take some noodles in your hand. Swirl the noodles onto the plate by hand making a tower. Place the fanned carrot florets around the base of the noodle tower. Place one carrot floret on the top of the tower. Take a long spaghetti slice of carrot and drape it down the side from underneath the top carrot floret and let it go down the plate as well. Place a basil floret in the center of the top of the tower to finish.
Serves 2

Note: This pesto sauce will serve more so it can be used in other recipes. If you wish to make more servings with this recipe, just make more zucchini noodles.

​​Pistachio Pesto

Sautéed Garlic Ingredients:
1 tbsp. fresh pressed garlic cloves
2 tbsp. finely diced shallot
¾ cup finely chopped basil (packed)
2 tbsp. olive oil
Pinch of cracked black pepper
Pinch of Himalayan salt

Pesto Ingredients:
4 cups firmly packed organic basil leaves
1 cup chopped raw organic pistachios
¼ cup organic alive pistachio butter (Living Tree Community Foods)
1 tbsp. olive oil
2 ½ tsp. organic lemon juice
½ tsp. pink Himalayan salt
1 tsp. nutritional yeast
¼ cup filtered water
Sautéed garlic from the dehydrator

Directions:
Place all of the ingredients in a large mixing bowl and hand toss them. Place the mixture on a dehydrator tray with a teflex sheet and dehydrate at 115 degrees for 1 hour.

Zucchini Noodle Ingredients:
3 medium sized zucchini
3 purple carrots
1 tbsp. olive oil
Pinch of Himalayan pink salt

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Pistachio Pesto