ZUCCHINI ‘PASTA’ WITH BASIL & CASHEW PESTO
This light and refreshing dish is the perfect way to get your veggies in with a delicious twist! Fresh zucchini "noodles" and a vibrant basil cashew pesto combine for a satisfying meal that's both healthy and flavorful.
Equipment
Ingredients
- 2 cups packed fresh basil
- 1/3-1/2 cup raw cashew nuts
- 2 cloves of garlic
- 1/4 cup nutritional yeast savoury yeast – adds a ‘cheesy’ flavour
- 1 tbsp lemon juice or to taste
- 1/4 cup quality olive oil plus extra as needed
- Salt & pepper to taste
- 2 large unpeeled zucchinis courgettes
Instructions
- In a food processor, add all the ingredients (except the zucchini) and process until smooth and well combined. The pesto should be like a moist paste (i.e. not runny, and not too thick). Adjust as needed – if the mixture is too thick, add more olive oil; if it’s too runny, add extra cashews or basil. Check for seasoning and adjust if needed. Set aside.
- Cut off the ends of the zucchini and, using a spiralizer process into ‘noodles’. Alternatively, you can grate the zucchini, or peel the sides of the zucchini all the way around, going down to the seedy interior (which you discard), then slice each peel thinly into strips.
- Put the ‘noodles’ into a large bowl. Add as much of the pesto to the ‘noodles’ to coat (if you have left-over pesto, store it in the fridge covered and enjoy the next day on crackers) and toss with two forks to combine. Serve immediately.
Nutrition
Calories: 145kcalCarbohydrates: 9gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 4mgPotassium: 323mgFiber: 2gSugar: 1gVitamin A: 1266IUVitamin C: 4mgCalcium: 50mgIron: 3mg
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