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Cut the dried tomatoes into little pieces, this works best with some kitchen scissors. Then soak them in water for about 30 minutes to soften them a bit, then drain them. Add all the ingredients (except the zucchini) to a blender and blend until almost smooth, adjust the amount of oil to get the right consistency, it's best to start with only a little oil and then slowly add more until the pesto is nice and creamy but not too thin.
Ingredients
- Large zucchini thinly sliced (half a zucchini per person)
- 2 oz Natural Zing Sundried Tomatoes
- 1/2 cup Natural Zing Red Walnuts
- 1/4 - 1/2 cup Olio Beato Extra Virgin Olive Oil
- 2-3 cloves of garlic
- Fresh basil (or leafy/fresh herbs of your choice)
- Natural Zing's Amazing Ground Pink Salt for taste
- Black Pepper for taste
To Make
The Pesto
Cut the dried tomatoes into little pieces, this works best with some kitchen scissors. Then soak them in water for about 30 minutes to soften them a bit, then drain them. Add all the ingredients (except the zucchini) to a blender and blend until almost smooth, adjust the amount of oil to get the right consistency, it's best to start with only a little oil and then slowly add more until the pesto is nice and creamy but not too thin. The "Pasta"
Now take one slice of zucchini and put a teaspoon of pesto on top of it, top it off with a second slice of zucchini, your first rawioli is ready. When all the rawioli have been prepared decorate the plates with other vegetables to garnish and enjoy!
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