Zucchini tagliatelles with pesto

As promised, here is the first recipe of my challenge to inaugurate my blog. This recipe is really easy to make, requires little time and is pretty economical. Above all, it is delicious! In short, it’s the best way to get started with raw vegan food. It honors a Provençal classic, the zucchini!

As long as zucchinis are in season, we should take advantage of it! Their content in fibers and mineral salts are doing wonders to our health. Let’s consume it with the skin, because that’s where the maximum amount of nutrients is located. It is rich in C vitamin and beta-carotene, antioxidants that boost our immune system and protect us from free radicals. Zucchinies are also rich in fibers, which makes them protective to the entire digestive system. They have a non-negligible potassium content, that helps regulate blood pressure and eliminate toxins.

Low in calories, barely 17 calories per 100G, they contain 95% water, which is ideal to stay hydrated during the hottests months, or as part of a slimming program.

Zucchini tagliatelles with pesto

Stéphaële – Raw Cuisine Culinary
Prep Time 20 mins
Course Main Course
Servings 2


  • Mortar and pestle
  • Food processor


  • 3 zucchinis medium
  • 4 rehydrated sundried tomatoes

For the pesto:

  • 2 cups fresh basil compact
  • ½ clove garlic
  • ½ cup activated sunflower seeds
  • 4 tbsp olive oil extra virgin
  • 1 tsp yeast optional
  • 1 tsp lemon juice
  • ½ tsp salt
  • ¼ tsp lemon zest
  • 1 pinch pepper

For the toppings

  • 1 sprig fresh basil
  • 4 cherry tomatoes
  • 2 kernels walnut


  • We go to the quickest and simplest way with a vegetable peeler! The slices obtained are thin enough. You make your slices while rotating the zucchini so that one side keeps the skin. I think it looks nice in a dish, you get visually elegant spirals. Let’s try to keep the same width as much as possible 😉
  • We stop peeling just before the seeds part, they are very watery and this would compromise the aesthetic aspect of the dish.
  • We can keep them for a raw soup later or a dip.
  • Slices can be prepared in advance and kept in the fridge for 5 days.

For the pesto

  • Traditionally it is done with mortar and pestle for an ideal texture. But you can use a food processor with an S-blade, or a blender, it will be much faster.
  • Mix all the ingredients except the olive oil, then add the oil little by little until you get a homogeneous mixture.


  • Place the zucchini slices in a large bowl. Add the julienned dried tomatoes (set some aside for decoration) and 6 tablespoons of pesto. Mix gently, preferably by hand, to better distribute the pesto in the preparation.
  • Place the tagliatelles on a plate and garnish with julienned dried tomatoes, grate the walnut on top like a parmesan, and add fresh basil leaves.
    Bon appétit!

Don’t hesitate to ask me questions if you have any. If you make this dish, I’d be delighted if you let me know how it went and if you liked it! 🙂

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