Peruvian Pesto Pasta — guilt free? Yes please! In Spanish and on the menu at Peruvian family-owned/ run raw foods vegan restaurant in NYC Rockin Raw, this dish is called Tallarines Verde de La Lala which means green noodles. De La Lala is referring to co-owner Luis’ Grandma. This came from an old school Peruvian family recipe that they revamped to fit their style of nosh. This dish is so fragrant and tasty, it’ll be hard to believe you’re eating so clean.
Raw Vegan Gluten Free Peruvian Pasta
makes 1 quart, serves 10
- 8 cloves garlic
- 1 cup olive oil
- juice of 5 lemons
- 4 cups basil
- 1 cup spinach or kale
- 1 cup filtered water
- 1 cup hemp seeds or hemp milk
- 3/4 cup nutritional yeast
- 2 tsp salt
- 2 TBSP pizza seasoning
- 1 TBSP garlic powder
- 1 TBSP onion powder
Combine all ingredients in a large bowl. Blend 1 or 2 cups at a time in the vitamix or blender until all blended. Adjust seasonings to your liking.
Toss with spiralized zucchini noodles, kelp noodles, or over quinoa pasta. Garnish with chopped tomatoes.
This dish, and a zillion other incredible tasties, are available at Rockin’ Raw.