Raw zucchini spaghetti with red pesto

Ingredients for 2 servings:

• 2 m.-large zucchini, (as straight as possible)
• 1 handful of tomatoes, dried
• 1 tbsp pine nuts
• 6 leaves of fresh basil
• 1 large garlic clove(s)
• 2 tbsp olive oil
• 1 tsp, leveled paprika powder
• 1 pinch of salt
• 1 tsp, levelled pepper, mixed, freshly ground
• 125 ml water, approx.

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

raw food, vegan

Spiralize the two zucchinis into spaghetti using a spiralizer (1 zucchini per plate/serving). For the pesto, finely chop the sun-dried tomatoes and garlic clove. Place them in a blender along with the pine nuts, fresh basil leaves, olive oil, salt, paprika, pepper, and a little water and puree using an electric hand blender. Gradually add enough water until a creamy consistency is achieved. Then pour the pesto over the zucchini spaghetti. Tip: A large garlic clove is only suitable for garlic fans; otherwise, use a small one. If you can’t tolerate raw garlic, you can use a small onion instead. It also tastes delicious. Of course, the pesto can be spiced up with chili or hot paprika.