This is the recipe for a delicious quick healthy snack, lunch or dinner. It’s vegan, paleo and gluten free. I like to make it all year long but especially I like it in the summer. It is very filling too! I make the pesto ahead and store in the fridge.
Makes: 2 servings
Preparation time: 5 minutes
– 2 medium courgettes
– 7 sun dried tomatoes
– 1/2 cup pine nuts
– 1/2 cup olive oil
– 1 clove garlic
– 1 tbsp lemon juice
– 1 tsp salt
For the pesto:
Put all ingredients except the courgettes in a blender and process until smooth but there are still some bits of sun dried tomatoes to give it a nice texture.
Next make the courgette pasta using a vegetable peeler or a spiralizer.
It’s an inexpensive investment and you if you are into raw or paleo eating I recommend buying it. It is also very easy to use. Cut off the ends of the courgettes and cut in half long ways. Place one half of the courgette on top of the spiralizer and turn the handle. Repeat the same with the other half.
To serve, place the courgette pasta on the plate and top it with pesto. It is best eaten straight away.