Articles & Recipes

Pesto Tagliatelle (raw & gluten-free)

January 2, 2019

All the recipes in RawEssence are eco-friendly, meet all your nutritional requirements and are immensely satisfying and delicious! This is a truly fabulous raw and gluten-free meal.

Ingredients Makes 4 appetizers or 2 main dishes

2 medium zucchini, trimmed 2
20 medium basil leaves, slivered 20
1⁄2 tsp sea salt 2 mL
1/2 clove garlic, chopped 1/2
1 tbsp olive oil 15 mL
6 kalamata olives, pitted, chopped 6
2 tbsp pine nuts 30 mL


  1. Using a mandoline or vegetable peeler, cut zucchini into long thin strips, then julienne strips into long tagliatelle.
  2. In a salad bowl, combine zucchini tagliatelle with pesto, salt, garlic and olive oil.
  3. Place tagliatelli in dishes and top with chopped olives and pine nuts. Serve cold.
10 minutes
Mandoline or Vegetable Peeler


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