Zucchini spaghetti with tomato pesto

Ingredients for 2 servings:

• 1 large zucchini
• 100 g tomatoes, dried in oil
• some Parmesan
• 50 ml water
• 50 ml oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Raw food recipe without pasta – juicy and quick to make

Cut the zucchini into long strips using a vegetable grater, season with salt, and let it sit. Remove the sun-dried tomatoes from the jar; don’t discard the oil; reserve it! In a tall bowl, blend the sun-dried tomatoes, cheese, and 50 ml of oil with an immersion blender. Add more water to achieve the desired consistency. Pat the zucchini spaghetti dry with a paper towel. Arrange on a plate and stir in the homemade pesto. The recipe is vegan without the cheese.