This dish is quite simple, yet heavy, rich, garlicky & very satisfying. The most arduous, time consuming element of the entire recipe is the soaking of the almonds, so please remember to pre-soak your almonds for 24 hours and set aside enough time for peeling the outer skins. Alternately, one could pre-soak & peel almonds in advance to store in refrigerator, but be sure to keep them immersed in clean water to preserve freshness. They should keep for around 3 days this way, but I would not recommend leaving them for much longer.
I used:
3 medium sized courgettes (green squash)
1 large heirloom tomato (chopped)
Genovese (Italian) basil - several large leaves (sliced)
Sauce ingredients:
2 Cups raw, unpasteurised almonds (soaked & peeled)
1 ½ - 2 Cups water (add as necessary)
¼ Cup EVOO
Celtic sea salt (to taste)
3-5 cloves fresh organic garlic (depending upon preference)
OPTIONAL STEP: Remove the outer skin from courgettes. I do not remove the outer skin from the squash, though I do know some people who prefer to do so for the sake of appearance.
¼ Cup EVOO
Celtic sea salt (to taste)
3-5 cloves fresh organic garlic (depending upon preference)
OPTIONAL STEP: Remove the outer skin from courgettes. I do not remove the outer skin from the squash, though I do know some people who prefer to do so for the sake of appearance.
- Slice courgettes into spiral or fettucini style ribbons. A spiral slicer is quickest, though for this dish I sliced each squash differently for variety in textures (1 thinly spiraled, another thickly spiraled, and the last one sliced mandoline style & then ribboned like fettucini).
- Combine sauce ingredients in Vitamix, using only enough water to barely cover almonds. Withholding any remaining water to be added in gradually (as necessary).
- Blend until smooth, adding water as necessary to achieve a smooth, thick, and creamy consistency
- Arrange "noodles" in a bowl as desired, add tomatoes & basil, pour sauce over top
- Garnish with parsley, serve, and enjoy with gratitude!
