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Yields: 4 servings


  • 3 medium zucchini, peeled
  • 1 small carrots, peeled
  • 1 green tomato
  • A pinch of salt
  • Enough cold water to cover vegetables in the bowl of your choice.
  • 1 teaspoon of lemon (fresh and strained)
Pesto Sauce:
  • 2 cups of packed fresh organic basil leaves
  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoons organic lemon juice (fresh, strained)
  • 1 tablespoon of room temperature water
  • 1 or 2 minced organic garlic clove(s)
  • 1 teaspoon Sea Salt
  • 1 pinch of fresh ground black pepper to taste.
  • 1 pinch of cayenne pepper
  • ½ cup of raw pine nuts (or cashews)


  • Using a vegetable peeler, peel and discard the outer layer of the vegetables.
  • Using the vegetable peeler, peel the zucchini and carrot lengthwise into long, thin ribbons and stack. Remove and do not use the seeds for this dish.
  • With a sharp knife, cut each ribbon stack into strands to resemble spaghetti noodles.
  • Place the “noodles” in a toss bowl, cover them with very cold water.
  • Add a pinch of salt and a teaspoon of fresh lemon juice. Set bowl aside for about 6 minutes.
  • Mince the basil.
  • Add the liquid pesto sauce ingredients and blend about a minute.
  • Add remaining pesto sauce ingredients and puree until achieve a smooth, but gritty consistency. (There should be some pieces of nut to give it texture).
  • Drain the vegetable noodles completely.
  • Pour the mixture over the vegetable “noodles”.
  • Gently toss well to coat all the strands and the tomato pieces.
  • Add additional salt and pepper if desired.

(Note: All recipes should be reviewed to determine if the ingredients are appropriate for your condition.)