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Pesto Courgetti

Recipe

If you want something simple, fresh and filling, this Pesto Courgetti is it.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 5 minutes

Italian   |   Main   |   Gluten Free   |   Dairy Free   |   Vegetarian

  

Ingredients

  • 4 x Large Courgettes
  • 1 x large ripe Avocado
  • Juice x 1 Lemon
  • 50g Cashew Nuts
  • 1 clove Garlic
  • 20ml White Wine Vinegar
  • 60ml Olive Oil
  • 20g Fresh Basil Leaves
  • 10g Green Superblend Powder
  • 1x70g pack Sunshine Selection Seeds
  • 100g Green Pitted Olives
  • Sea Salt and Black Pepper

  

Method

  1. Chop the cashew nuts into small pieces.
  2. Dry fry them in a frying pan until just browned.
  3. Peel and finely chop the garlic.
  4. Tear the basil leaves into small bits.
  5. Put the olive oil, lemon juice, white wine vinegar, avocado flesh, basil, garlic, cashew nuts and the Superblend powder into a food processor.
  6. Pulse until you have a thick pesto.
  7. Using your Spiralizer, make your courgettes into spirals.
  8. Boil in some salted boiling water for 20 seconds.
  9. Drain, and gently mix through the pesto.
  10. Cut the olives in half and scatter over the top along with the seeds, season with some black pepper and serve.