July 2, 2013
Pesto-Coated Carrot and Parsnip Fettuccine
Raw and gluten-free
3 large carrots, peeled
3 large parsnips, peeled
1 tablespoon cold-pressed (extra-virgin) olive oil
1/4 cup freshly squeezed lemon juice, divided
1 1/2 tablespoons fine sea salt, divided
3/4 cup cold-pressed hemp or olive oil
1/2 cup raw shelled hemp or sunflower seeds
3 cloves garlic
2 cups fresh cilantro, chopped
Using a vegetable peeler, peel the carrots and parsnips into long, thin strips, dropping them into a bowl as completed. Add the tablespoon of olive oil, 1 teaspoon of lemon juice, and 1/4 teaspoon of salt and toss until the vegetables are well-coated. Set aside for 10 minutes, until the carrot and parsnip strips have softened.
In a food processor fitted with a metal blade, process the remaining oil, hemp or sunflower seeds, garlic, and the remaining lemon juice and salt, until the mixture is somewhat smooth but the seeds retain some texture. Add the cilantro and continue to process the mixture until it is chopped and blended, stopping the motor once to scrape down the sides of the work bowl.
Add the pesto to the fettuccine, toss well, and serve.
- Peeling the vegetables lengthwise produces the long, thin strips required for this recipe. For the best results, use a Y-shaped (slingshot) vegetable peeler. When using a regular peeler, you can glide down the length of the vegetable to make one long, thin strip.
- If you prefer, combine the ingredients for the marinade in a small bowl before tossing with the vegetables, to ensure even integration.
All figures are per serving (assumes 4 servings).
Fat: 53 g
Carbs: 28 g
Fiber: 6 g
Protein: 6 g
Sodium: 2,944 mg