Free UK Delivery Over £50
 >  > Lunch Day 2: Tomato Courgetti With Basil Pesto
Lunch Day 2: Tomato Courgetti With Basil Pesto

Lunch Day 2: Tomato Courgetti With Basil Pesto

Wednesday, 17th December 2014

‘Courgetti’ is the perfect raw and gluten-free alternative to spaghetti.
Ingredients
  • 2 Courgettes Spiralised 
  • 1 tbsp Olive Oil
  • 6 Cherry Tomatoes Halved
Tomato Sauce
  • 2 Large Tomatoes Chopped
  • 1 tbsp Olive Oil
  • 2 Sundried Tomatoes in Olive Oil
  • 1 tbsp Chopped Red Bell Pepper
  • 1 tbsp Cup Cashews (pre-soaked)
  • 1 Peeled Garlic Clove
  • 1 Date Pitted
  • 1 tsp Apple Cider Vinegar
  • Pinch Himalayan Salt
Basil Pesto
  • 1 Cup Fresh Basil
  • 1 tbsp Cashew Nuts or Pine Nuts
  • 1tsp Olive Oil
  • 1 tsp Lemon Juice
  • Pinch Himalayan Salt
Method
  1. 1. Spiralise the courgettes and set aside in a colander to drain excess liquid
  2.  
  3. 2. Blend all the ingredients for the tomato sauce until smooth
  4.  
  5. 3. Place the ingredients for the pesto in a food processor and pulse until broken down, you want to keep some texture
  6.  
  7. 4. Place the courgetti into a bowl, stir in the tomato sauce and pour over the pesto 

Written By

Leave your comment

Your email address will not be published. Required fields are marked*

(Leave blank to show as anonymous)
(Required, this will not display)