Raw Sundried Tomato and Basil Pesto Pasta

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IMG_4563IMG_4566IMG_4561I saw this recipe from Emily and just had to try it…It looked so delicious.  And it was…

This recipe is ridiculously simple.  You look at it and can’t quite fathom how so few ingredients can taste so good.  Please please try it – you will get hooked instantly!

The key to this recipe is using an amazing sundried tomato that has been soaked in olive oil and spices.  The tomato pieces must taste amazing on their own.  In South Africa, Ina Paarman has incredible sundried tomato quarters that have been soaked in a vinagrette.  The tomato pieces are so soft and flavourful that you can’t stop eating them straight from the packet!  You really taste the tomatoes here so be sure to use spectacular ones.


  • 3 large baby marrows/courgettes/zucchini
  • 1 packet of sundried tomato in vinagrette (about 1 cup, drained)
  • Equal amount of water and extra virgin olive oil
  • fresh basil
  • capers, black olives, artichokes (optional)
  • black pepper
  • nutritional yeast
  • maldon salt flakes
  • crushed garlic in olive oil


Using a spiraliser, make zucchini pasta.  I made flat noodles for this dish.  Alternatively, use a veggie peeler to peel strips of zucchini (like tagliatelle).  I like to peel the zucchini before making it into noodles as I don’t like the taste of the peel when raw.  Set aside.

Place tomatoes in to a blender with 2 tablespoons each of water and extra virgin olive oil.  try to blend.  If more liquid is needed, add in an extra tablespoon of both water and olive oil again.  You don’t want to add more liquid than needed though as you don’t want to dilute the amazing flavour of the tomatoes.  I ended up adding about 1/4 cup of water and olive oil each.  The tomatoes do not need to be blended into a completely smooth paste – just smoothish – a bit of lumps creates texture which is nice.  Tear up some basil leaves and mix them into the sauce.

Now put as much of the sauce as you wish onto the pasta and mix through thoroughly.  Sprinkle it heavily with nutritional yeast and black pepper.  I also add capers, black olives (chopped) and artichokes heart/bottoms (chopped) – these are not essential at all, but make it even more delicious:)

Yet another amazing recipe from Emily!
Dr T

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