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(Raw) Angel-Hair Zucchini "pasta" With Fresh Pesto

This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.

5.0 · 10 reviewsRecipe card by MichiganVeggieEditorial by recipesvibrant · Updated October 15, 2026
Lactose FreeVeganFree Of...< 30 MinsNo CookSmall Appliance
(Raw) Angel-Hair Zucchini "pasta" With Fresh Pesto

Total time

30 min

Servings

4

Calories

374.7

Category

Vegetable

This raw Angel-Hair Zucchini 'pasta' with fresh pesto offers a vibrant, garden-fresh meal that celebrates crisp textures without ever touching a stovetop. It is an ideal plant-based solution for busy weeknights when you want a light, nutrient-dense dinner that comes together in under 30 minutes.

Ingredients

Makes 4 servings

  • 3 zucchini
  • 1 green tomato
  • 1 extra virgin olive oil
  • 1 sea salt
  • 1 fresh ground black pepper
  • 1 pine nuts
  • 2 basil leaves
  • 1 fresh basil leaves
  • 1/2 garlic
  • 1/4 pine nuts
  • 2 extra virgin olive oil
  • 1 extra virgin olive oil
  • 1 sea salt
  • fresh ground black pepper

Method

  1. Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.

  2. Stack the strips and then slice them into thinner "noodles".

  3. Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.

  4. Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.

  5. Gently toss the zucchini and tomato mixture with just enough pesto to coat.

  6. Season with additional salt and pepper if desired.

  7. Garnish with pine nuts and basil leaves and serve.

Cook's notes

  • Discard the seedy core of the zucchini to ensure your pasta stays firm and al dente rather than turning soggy after being tossed with salt.
  • Use the green tomato sparingly to introduce a bright, acidic tang that balances the rich earthiness of the olive oil and pine nuts.
  • Pulse the pesto rather than blending continuously to preserve the integrity of the pine nuts, which adds a crucial crunch against the soft zucchini strips.
  • For uniform angel-hair thickness, use a julienne peeler if a spiralizer is unavailable, keeping consistent pressure to maintain long, noodle-like strands.

Easy swaps

  • Instead of Pine nuts, use Walnuts or sunflower seedsProvides a similar fatty base for the pesto if pine nuts are unavailable or too expensive.
  • Instead of Green tomato, use Sun-dried tomatoesAdds a chewy, concentrated umami flavor that contrasts beautifully with raw zucchini.
  • Instead of Basil, use Arugula or kaleIntroduces a peppery or earthier depth to the pesto compared to the traditional floral notes of basil.
  • Instead of Garlic, use ShallotProvides a more subtle, sweet aromatic profile if you find raw garlic too pungent for your palate.

Frequently asked

Will my zucchini noodles get watery?

Raw zucchini has a high water content. To minimize excess liquid, salt your noodles right before serving and avoid letting the tossed pasta sit for too long.

Can I make the pesto ahead of time?

Yes, you can prepare the pesto up to two days in advance. Keep it in a tightly sealed glass jar with a thin layer of olive oil on top to prevent oxidation.

Do I need to peel the zucchini?

It is not necessary, as the skin provides a lovely deep green color and additional texture, but you can peel it if you prefer a uniform white noodle appearance.

Is this dish suitable for those with nut allergies?

You can replace the pine nuts with toasted pumpkin seeds (pepitas) to achieve a similar creamy consistency while keeping the dish entirely nut-free.

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