Zucchini pesto pasta

This recipe is based on my favourite dish from raw-food restaurant 118 Degrees in Costa Mesa, California. 

At 118 Degrees they use raw zucchini finely julienned instead of pasta, mixed with freshly made basil pesto. 

This is a great recipe for vegetarians and people with gluten intolerance.
This fresh and zesty dish can be eaten on its own or, as I like it, with some grilled chicken breast or a nice piece of steak.
You can tell I’m no vegetarian 🙂
You can make your own pesto very easily, especially if your garden is overflowing with basil like mine was last summer. Or you can just use some store-bought basil pesto. 
2 cups fresh basil
1 cup extra-virgin olive oil
6 medium-size garlic cloves, peeled
1 teaspoon sea salt
1 cup shelled pistachios, walnuts or pine nuts
4 medium zucchini, ends trimmed
1 lemon
1 Roma tomato, diced
5 button mushrooms, diced

1. In a high-powered blender combine basil, oil, garlic and salt. Blend (starting on low power and increasing speed slowly to high); blend on high speed until smooth. Add nuts and blend on high until well combined and smooth. Pesto can be refrigerated, well sealed, up to 14 days.
2. Cut zucchini into long slender strips; the easiest way to do this is to use a mandoline fitted with the julienne blade. If cutting by hand, use a sharp knife to cut zucchini lengthwise into long strips, 1/8 inch by 1/8 inch.
3. In a medium-size bowl, vigorously toss zucchini with 1 cup pesto sauce until well coated. Cut the lemon in half and squeeze juice into mixture. Toss, then taste, adding more juice as desired. Add tomato and mushrooms and toss.

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