Summer Squash
Summer Squash Tagliatelle with Creamy Raw Alfredo Pesto
Ingredients
2 summer squash, thinly sliced with a vegetable peeler, mandolin or spiralizer
1 cup cashews
Zest from 1 lemon, plus !/2 a lemon, juiced
1 cup spinach
2 cloves garlic
Sea salt, to taste
Freshly ground pepper, to taste
7 basil leaves (more if preferred)
½ - 1 cup water
Preparation
Add cashews, lemon juice, lemon zest, spinach and garlic into a blender with about 1/3 cup of water.
Slowly add more water until sauce becomes desired consistency.
Finely chop four basil leaves and stir into the mixture.
Pour sauce over summer squash noodles. Garnish with remaining basil leaves.
