Pesto Pasta – Gluten Free

Serves 2


2 medium courgettes

80g cashew nuts (soaked for 3-4 hours beforehand)

50g pumpkin seeds

25g pomegranate seeds

1 avocado

Juice from 1 lemon

10g fresh basil + 10g fresh mint leaves

3 tbls olive oil

2 tbls water

1 solo garlic

Pinch of salt



Rinse and drain your cashew nuts and put to one side

Use a potato peeler or spirilizer to create your courgette noodles – put to one side

Put the pumpkin seeds in a food processor and pulse for a few seconds – 2/3 times

Gently toast the pumpkin seeds to a lightly golden brown. Use  a dry frying pan on a low-medium heat

Blend to a smooth and creamy sauce, the cashew nuts, avocado, olive oil, garlic, lemon juice, herbs and salt using a food processor.

Add the water gently to create the consistency you enjoy.

Now, gently mix the sauce in to the courgetti & on a low-medium heat, gently heat for a few minutes just so the courgette softens slightly. (You can of course eat it without heating to get maximum nutrition)

Sprinkle with the toasted pumpkin seeds and pomegranate seeds. Enjoy!



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