3 cups raw pine nuts
6 tablespoons olive oil
1/2 cup freshly squeezed lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
4 medium zucchini
1 teaspoon sea salt + more to taste
1/2 cup pine nuts, coarsely chopped
1 teaspoon nut oil or olive oil
1/2 cup green olives, pitted and thinly sliced
2 small handfuls lemon basil or regular basil
Freshly ground black pepper
- Put pine nuts in a bowl; add water to cover and let sit for an hour. Drain and add to blender with olive oil, lemon juice, nutritional yeast and salt. Blend until smooth; add more water if the sauce is too thick.
- Using a vegetable peeler, shave the zucchini in long strips. Put in a colander; toss with sea salt and let sit for 30 minutes.
- In a small bowl, toss the chopped pine nuts with oil and a pinch of salt. Put the zucchini fettuccine in a medium bowl and add enough sauce to coat. Add the green olives, half of the basil and a pinch of black pepper; Gently toss. Divide between 4 shallow bowls, making tall piles. Drizzle more sauce around the squash; sprinkle with chopped pine nuts and garnish with remaining basil.