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Raw zucchini fettuccine with basil pesto

Alice - RicetteVegolose
Porzioni 1


For the raw fettuccine

  • 1 large zucchini
  • 1 small tomato optional

For the raw vegan basil pesto

  • 20 g basil leaves
  • 20 g pine nuts
  • 3 teaspoons extra virgin olive oil organic
  • 1 small clove of garlic
  • 1 teaspoon of salt
  • 1 tbsp nutritional yeast flakes


  • Let's start from pesto. Wash basil leaves and put them in a blender along with pine nuts, olive oil, garlic, salt and nutritional yeast. Nutritional yeast makes pesto taste more similar to traditional italian one, but it's not essential.
  • Blend until all ingredients are finely chopped; if necessary, add a little water to make your pesto more creamy.
  • Let's now prepare the fettuccine: cut the zucchini lengthwise into half-inch thick slices; now take a simple vegetable peeler and cut zucchini into long thin strips, passing the peeler on the narrow side of each zucchini slice. I discarded skin strips because their color and crispness make them less suitable to eat as fettuccine...do not throw them away, they will be perfect for other recipes. I've cut as many zucchini fettuccine as I needed to fill a soup plate.
  • Now we are ready to serve: add a generous teaspoon of pesto to zucchini fettuccine, mix well and, if you like, add diced tomato too.


Put the remaining pesto into a glass jar, cover it with a drizzle of extra virgin olive oil, and store it in the fridge. It will keep well for up to a week, during which you can use it to flavor other dishes, from raw to traditional pasta, to grilled vegetables!