Raw Zucchini Pesto Pasta

Ingredients:
A variety of zucchini: Romanesco, patty-pan,  and yellow crookneck will work
A few heaping handfuls of fresh basil sprigs
Hemp seeds
Sunflower seeds
A couple ripe cherokee purple fresh heirloom tomatoes
salt
pepper
olive oil
rice vinegar
lemon
a few garlic cloves

The Pesto to Start:
In a food processor or high speed blender mix most of the basil, a handfull of sunflower seeds and handful of hemp seeds, a couple generous pinches of salt, half a lemon squeezed, and a couple cloves of garlic. Add a half cup or so of olive oil as needed for mixing, add a small amount of water if needed. Add amounts of ingredients to taste.

The Noodles:
Peel the zucchini lengthwise with a potato peeler into thin noodles. If you have a Romanesco, slice it thinly in discs so that you accentuate and maintain the beautiful rigid shape of the squash. Place all sliced "squash noodles" together in bowl. Dice up the heirloom tomatoes and add to the squash. Finely chop the basil and mix into the noodles.

Putting it All Together:
Flop a couple dollops of pesto onto the noodle mixture, then generously douse it all with rice vinegar and olive oil. Mix and turn thoroughly with clean hands to evenly distribute the pesto throughout the noodles.
Chill for an hour and enjoy!