Courgette Pesto Pasta with Kelp Noodlees

INGREDIENTS:

This recipe makes 2 Servings

  • 4 courgettes, spiralised or peeled to create pasta like ribbons
  • 1 packet kelp noodles, drained, and roughly chopped
  • 1/2 bunch basil (I like to use a whole bunch ‘cos I’m addicted to basil)
  • Juice of one lemon
  • 1Tablespoon Apple cider vinegar
  • 1Tablespoon nutritional yeast
  • 1/2 a Cup pine nuts
  • 1/4 a Cup cashews
  • 1 Tablespoon Maple Syrup
  • 1/4C – 1/2C olive oil – to your liking really
  • 1/2 teaspoon of himalayan salt
  • 1 clove garlic
  • One handful cherry tomatoes and spinach to garnish / serve

METHOD:

  • Place zuchinni spiralised and kelp noodles in a bowl and set aside.
  • In a blender combine nuts, garlic, salt, lemon juice, ACV, olive oil, stevia, nutritional yeast and basil and blend until just combined. Adjust to taste. Stir through noodle mix and garnish with chopped cherry tomatoes and spinach. Serve and enjoy with love.