Raw & Gluten-free Pesto-Coated Carrot and Parsnip Fettuccini
From: Eat Raw, Eat Well
January 2, 2019
Ingredients Makes 2 servings
| 3 | large carrots, peeled | 3 |
| 3 | large parsnips, peeled | 3 |
| 1 tbsp | cold-pressed (extra virgin) olive oil | 15 mL |
| 1⁄4 cup | freshly squeezed lemon juice, divided | 60 mL |
| 11⁄2 tbsp | fine sea salt, divided | 22 mL |
| 3⁄4 cup | cold-pressed hemp oil | 175 mL |
| 1⁄2 cup | raw shelled hemp seeds | 125 mL |
| 3 | cloves garlic | 3 |
| 3 cups | chopped fresh cilantro leaves | 750 mL |
Instructions
- Using a vegetable peeler, peel carrots and parsnips into long, thin strips, dropping into a bowl as completed (see Tips) Add olive oil, 1 tsp (5 mL) lemon juice and 1⁄4 tsp (1 mL) salt and toss until vegetables are well coated. Set aside for 10 minutes, until softened.
- In a food processor fitted with the metal blade, process hemp oil and seeds, garlic and remaining lemon juice and salt, until somewhat smooth but the hemp seeds retain some texture. Add cilantro and process until chopped and blended, stopping the motor once to scrape down the sides of the work bowl. Add pesto to fettuccine, toss well and serve.
Peeling the vegetables lengthwise produces the long, thin strips required for this recipe. For best results use a Y-shaped (slingshot) vegetable peeler. When using a regular peeler, you can glide down the length of the vegetable to make one long, thin strip.
If you prefer, combine the ingredients for the marinade in a small bowl before tossing with the vegetables, to ensure even integration.
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