Zucchini Spaghetti with Hemp Pesto and Almond Parmesan
raw-vegan
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© Courtesy of Jörg Wilhelm, Narayana Verlag GmbH / Unimedica Verlag Zucchini Spaghetti with Hemp Pesto and Almond Parmesan from the cookbook “Be Faster, Go Vegan,” p. 119 (translated from German version).
Ingredients (for servings, )
| For the zucchini spaghetti | |
| 1 | Zucchini, raw (6.9 oz) |
| For the hemp pesto | |
| ½ bunch | Basil, fresh (organic?) (0.70 oz) |
| 2 cloves | Garlic, raw, organic (0.21 oz) |
| 3 ½ oz | Hemp seed, shelled |
| 2 tbsp | Hemp oil (0.98 oz) |
| 1 dash | Sea salt (0.01 oz) |
| 1 dash | Black pepper (0.00 oz) |
| For the almond parmesan | |
| 1 clove | Garlic, raw, organic (0.11 oz) |
| 2 ⅔ oz | Almonds |
| 1 tsp | Nutritional yeast flakes (0.05 oz) |
| 1 dash | Sea salt (0.01 oz) |
| 1 dash | Black pepper (0.00 oz) |
Equipment
- blender or hand-held blender / immersion blender
- coffee grinder, electric or food processor
- spiralizer
Type of preparation
- chop or grind
- food preparation without heating
- blend
- remove the skin
- peel
Preparation
For the zucchini spaghetti
Wash the zucchini and cut into spaghetti with a spiralizer.For the hemp pesto
Rinse the basil leaves and coarsely chop the garlic. Place all ingredients in a food processor and blend well.For the almond parmesan
Coarsely chop the garlic. Place all ingredients in a food processor and mix well.Serving
Toss the spaghetti with the pesto and sprinkle the parmesan on top.
Zucchini Spaghetti with Hemp Pesto and Almond Parmesan is a delicious raw dish that is easy to prepare and a nice alternative to pasta.
Hemp seed oil: Hemp seed oil is high in omega-6 (LA) and omega-3 (ALA) fatty acids and contains them in a good 3-to-1 ratio. Out of these two groups of unsaturated fatty acids, alpha-linolenic acid (ALA, omega-3 fatty acid) and linoleic acid (omega-6 fatty acid) are the most important since they are essential nutrients. Our bodies do not naturally produce them, but they are vital to our health. Thanks to its unique properties and the anti-inflammatory gamma-linolenic acid (GLA) it contains, this nutty tasting oil is increasingly finding use in the cosmetics industry.
The color of the oil is a result of the processing method and levels of naturally occurring substances in the oil, such as carotenoids and plant chlorophyll. Cold-pressed hemp seed oils are usually light yellowish to green, while refined oils have a distinctly dark green color.
Hemp seed oil and raw food: As is the case with other oils, if you want to buy a raw oil, you will need to pay special attention to the quality of the oil. Even cold-pressed oils may be exposed to temperatures of 60 °C (140 °F ). Read the labels carefully and contact the manufacturer if you need additional information.
High fat content: The relatively high fat content of this dish mainly comes from the hemp seed oil, hemp seeds, and almonds. The last two ingredients each have a natural fat content of approximately 50 %. This is a high-energy dish, which according to the author is an especially good choice for athletes.
Lighter version: If you want to make a lighter version, simply reduce the amount of oil and hemp seeds you use.
Using a blender: If you don’t have a food processor, you can also use a blender. However, you will need to be careful when blending the almonds. If you have a less powerful blender, you may want to soak the almonds in advance or coarsely chop them before blending. As an alternative, you can use ground almonds.
Cashews: Cashews may be used in place of the almonds. They are softer than almonds and easier to blend when using an immersion or stick blender.
Salt and pepper: The amounts indicated for salt and pepper are guidelines. Season according to taste.
Oil: If you don’t have hempseed oil, you can also use other types of oil, such as canola oil.
