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Basil and Fennel Pesto with Zucchini Fettuccine (raw, vegan, gluten-free, nut-free)

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I think I found my new favorite pesto.  Spinach, basil and fennel.  Food historians can trace the origin of the concept of pesto to ancient condiments made by grinding spices with mortar and pestle and combining them with oil.  The word ‘pesto’ literally means ‘pounded’.   No, I didn’t use a mortar and pestle, nor did I pound the basil… does that make it any less of a pesto?!   Not in my eyes. The fennel in this recipe added another layer of flavor that really made the whole dish pop.  Enjoy!


Pesto: yields 1 3/4 cups sauce

  • 6 cups packed spinach
  • 2 cups packed, fresh basil
  • 1 cup chopped fresh fennel bulb
  • 1 tsp ground garlic
  • 1 Tbsp nutritional yeast
  • 1/2 tsp Himalayan pink salt
  • 1 Tbsp raw apple cider vinegar
  • 1/4 cup extra virgin olive oil

Salad makings:


  1. Create the zucchini fettuccine and carrot ribbons with a potato peeler.  Click here for ideas.  Sprinkle heavily with sea salt and set aside.  The salt will sweat out the water from the zucchini noodles, making them limp.
  2. Process the spinach in  the food processor, fitted with the “S” blade.  Once broken down add the basil and fennel.  Process until it turns into a thick sauce.
  3. Once all the greens are broken down, add the garlic, nutritional yeast, salt, and apple cider vinegar. Process together.
  4. While the food processor is running, drizzle in the olive oil.  Stop occasionally to scrape the sides down. Process till it reaches the desired texture.
  5. Rinse the zucchini noodles, removing the salt.  Blot dry with a paper towel.
  6. Coat the noodles with the pesto.  Serve with almond parmesan or Herbes de Provence Croutons and salt/pepper.  Enjoy!
  7. Pesto should last 3-5 days in the fridge.


2 thoughts on “Basil and Fennel Pesto with Zucchini Fettuccine (raw, vegan, gluten-free, nut-free)

  1. Diane says:

    I am new to the raw vegan lifestyle and your site has been INVALUABLE!! I made this last night and I have to say it was beyond delicious!! The pesto sauce is probably the best I have ever tasted….vegan or not! I am in awe of your ability to create these luscious recipes that make a girl like me not miss her old way of eating at all!! Thank you, thank you, THANK YOU!

    • amie-sue says:

      Oh thank you Diane, I appreciate that you commented. I am thrilled that you love it. A person doesn’t have to be raw, vegan, or whatever to enjoy fresh foods! I hope you find much inspiration throughout my site and never hesitate to ask any questions or leave comments. Have a glorious day! amie sue

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