In my quest for more energy I’ve become increasingly interested in raw food recipes. The smoothies, juices and salads include a massive amount of fresh vegetables, and it’s just common sense to me that they must pep me up. I also want to make something that doesn’t give me a post-dinner food coma.

Today I decided to try a raw food pesto pasta recipe. The “pasta” is really just shredded vegetables but it all sounds very nice, so I thought I’d give it a go.



  • 1 whole courgette
  • 4 carrots
  • Some salt
  • A large bunch of fresh coriander
  • 1/2 cup or 120ml of walnuts
  • 1/4 cup or 60ml of olive oil
  • 3 tbs of lemon juice or one small lemon squeezed
  • 1/2 teaspoon of salt
  • A pinch of chilli flakes


I shredded the carrots and courgettes using a mandoline on a very fine setting. It was my first go on a new mandolin, and I nearly sliced some pinky finger there too…nearly. I then coated the “pasta” with salt for 10 minutes, rinsed and drained well. This makes the veg a bit more limp and pasta-like.


Here are the ingredients for the pesto. I put them in a jug and pulsed them with a stick blender. I added a little bit more oil than was in the recipe, as the pesto felt quite thick. I also think the lemon comes through quite sharp, so I might use a little less next time.


Pasta and pesto mixed together. I served it with chicken, although pure raw foodists would have this on its own. To my surprise this was ab-so-lute-ly fabulous. I loved the crunch of the veggies, and the pesto worked really well with the sweetness of the carrots. Chicken goes beautifully with it, and it was nice and filling, without being heavy. Highly recommended!