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
handful 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.