Spice in the Kitchen: Raw Pepita & Sun Dried Tomato Pasta Sauce

I love eating raw; I feel so energetic, happy, and clear-headed when I do. I also love trying to come up with new recipes to keep "cooking" raw fun. I originally tried this out as a salad dressing, but it was too thick for that application, so I tried it on zuke pasta and it was just right. Mr. Scissors loved it too and used it as a veggie dip. I need to make another batch really soon!

To make zucchini pasta, put a zuke, not peeled, through a spiral slicer. If you don't have that handy contraption, grating the zukes works as well. Great dish in the summer for when your garden is being terrorized by over-sized squash!

Raw Pepita & Sun Dried Tomato Pasta Sauce Recipe (vegan, gluten-free)
Serves 2-4 depending on serving size


Ingredients

• 1/2 cup sun dried tomatoes
• 1/2 cup raw pepitas
• 2 cups warm water
• 1/2 bell pepper
• 1/2 cup fresh basil leaves (not packed)
• 1 tsp crushed red pepper flakes (optional)
• 1 tsp nutritional yeast (optional--will give it a more "cheesy" flavor)
• 1/2 green bell pepper (red would work as well)
• garlic or hing (use as much or as little as you would like)
• 1/2 - 1 TB Spanish olive oil
• sea salt and pepper to taste

Directions

1. Soak sun dried tomatoes and raw pepitas in warm water for at least 30 minutes. Drain and reserve soaking water.
2. In a food processor, combine all ingredients until somewhat smooth. If it is too thick, add reserved water 1/8 cup at a time. The sauce will be semi-chunky. 
3. Keep covered and refrigerated until ready to serve. Stays fresh for about 5 days. Can be used as a sandwich spread, veggie dip or for raw or cooked pasta.

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