Zucchini Ribbons With Lemon Balm Pistachio Pesto

June! Let’s begin with a deliciously refreshing raw “pasta” dish. I used zucchini, because like tofu in many vegan dishes, zucchini has a rather neutral taste. 

Ingredients:

for pasta

  • 2 medium large zucchinis
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 1/2 tsp Celtic sea salt

for pesto

  • 1/3 cup roughly chopped fresh lemon balm leaves, packed
  • 2 Tbsp freshly pressed lemon juice
  • 3 Tbsp virgin olive oil
  • 1/4 cup raw pistachio nuts
  • 1 garlic clove
  • 1 tsp lemon zest

for garnish

  • fresh lemon balm leaves
  • lemon zest, roughly chopped

  • Make zucchini ribbons using mandolin or a vegetable peeler. Toss zucchini into a bowl, add lemon juice, olive oil and salt. Stir gently making sure that all the ribbons ace covered with the marinade. Set aside. 
  • In a food processor pulse blend all the pesto ingredients. Do not over process. The pesto should have some crunch in it. 
  • Transfer pesto into a bowl with marinated zucchini and mix well. 
  • Portion out the pasta and garnish with fresh lemon balm leaves and lemon zest. Enjoy in good company!

My lemon balm plant is thriving! I use in my raw salads, raw soups, raw dips and sauces, raw desserts, and to scent my drinking water. 
For centuries lemon balm has been used to treat disorders of the gastrointestinal tract, liver, gall bladder, and the nervous system, and to strengthen and calm overactive thyroid.
Modern research shows that lemon balm can help improve sleep, induce calmness, and improve mood. It also has antimicrobial, antiviral, antispasmodic and anti-tumor properties. The herb can help improve cholesterol synthesis in the liver and lower the amount of triglycerides in blood. It fights free radicals and helps calm the inflammation in the body.

Lemon balm (Melissa officinalis)

Keep in mind that herbs can interact with your medication. Consult your doctor before adding herbs to your daily routine. 

In radiant health – passionately raw – Dominique

Dominique Allmon© 2019. 

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