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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Raw Pesto-Coated Carrot & Parsnip Fettuccine Recipe

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This recipe for Raw Pesto-Coated Carrot & Parsnip Fettuccine is from Julie's Creative Cooking!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lg carrots, peeled
3 lg parsnips, peeled
1 tbsp olive oil
1/4 c freshly squeezed lemon juice, divided
1 1/2 tbsp sea salt, divided
3/4 c olive or hemp oil
1/2 c raw shelled hemp or sunflower seeds
3 cloves of garlic
2 cups fresh cilantro, chopped
Directions:
Directions:
Using a vegetable peeler, "peel the carrots & parsnips" into long, thin strips, dropping them into a bowl as completed. Add the tbsp of olive oil, 1 tsp lemon juice & 1/4 tsp of salt & toss until the veggies are well coated. Set aside for 10 minutes, until the carrot & parsnip strips have softened.

In a food processor or blender, process the remaining, hemp or sunflower seeds, garlic, & the remaining lemon juice & salt until the mixture is somewhat smooth but the seeds retain some texture. Add the cilantro & continue to process the mixture until it is chopped & blended, stopping the motor once to scrape down the sides of the work bowl.

Add the pesto to the fettuccine, toss well & serve.

Tips: Peeling the veggies lengthwise produces long, thin strips required for this recipe. Use a Y shaped veggie peeler for best results.
Personal Notes:
Personal Notes:
This is a great raw, want to feel good recipe!!!

 

 

 

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