Pesto Pasta – Gluten Free
2 medium courgettes
80g cashew nuts (soaked for 3-4 hours beforehand)
50g pumpkin seeds
25g pomegranate seeds
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!