Zucchini Spaghetti with Pesto and Marinara

Zucchini Spaghetti with Pesto and Marinara


1 cup            Raw Macadamia nuts

1 cup            Fresh Basil

1 clove         Garlic, minced

1 tbsp.          Lemon Juice

1 tbsp.          Cold pressed Olive Oil

1 tsp             Sea Salt

1/4 cup        Water  (More or less for desired texture.)

Put macadamia nuts in a food processor, pulse.  Add the rest of the ingredients and process well.


2 cups           Tomatoes, chopped (I use plum, peel and I take out the seeds)

1 cup             Sun-dried tomatoes, soaked for 1 hour, chopped

½ tsp.           Red pepper flakes (optional)

2                    Dates, peeled, lightly chopped

½ tsp.           Sea Salt

Put all the ingredients in the food processor and process until smooth, or texture you like.


4-6               Medium Zucchini

With a vegetable peeler, peel the zucchini.  Use a spiralizer, if you have one; the zucchini will look like spaghetti.  Or, use the vegetable peeler to shred the zucchini; looks like fettuccini.


12                Kalamata olives, pitted, lightly chopped

Putting together:

Place Zucchini into a large bowl.  Toss well, with the Pesto.  Lightly toss with the Marinara and the Kalamata olives.

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