Courgette Pasta with a Basil Pesto

• Cuisine: Vegan
• Preparation Time: 10 Mins
• Total time: 10 Mins
• Servings: Makes 4 Good Portions (approx)
• Allergens: Celery
• Storage: Will keep in the fridge well for up to 48 hours

For the Base Noodles: (makes enough for 4 good portions)

• 2 medium courgettes
• 1/2 a cucumber

For the Pesto: (makes enough pesto for 4 portions)

• 1/4 of a red onion
• 1 small handful of fresh basil
• 80g of sunflower seeds
• 10ml splash of apple cider vinegar
• 10ml splash of tamari or liquid aminos
• 1/2 a ripe avocado
• 1 pinch of pink Himalayan salt
• The juice of half a lemon

• Top and tail the courgettes and cucumber and spiralize into a large mixing bowl – you now have vegetable noodles in seconds.
• Take a little pinch of pink Himalayan salt and the juice of half a lemon and massage into the noodles (this will not only add a great flavour to the noodles but will also draw out the moisture making the noodles a lot softer, straighter and much nicer to eat). This will take about 5-10 minutes to happen, so you can make the pesto whilst you leave them to soften.

For the Basil Pesto:

• To make the pesto place all of the ingredients into the blender
• or A food processor and blend (depending on the blender you may need to add a touch of filtered water to help it, if you do make sure to check and adjust the season and adjust accordingly).
• When I make this pesto I like to keep it a little chunky, so, therefore, don’t blend it for too long and I normally just tend to pulse it rather than a constant blend.

To Finish:

• Strain off any excess water that has been drawn from the noodles and chop them a little bit using scissors to make a bit more manageable and shorter for ease of eating.
• Mix in the chunky basil Pesto to the noodles.
• Add in any extras you want to (tomatoes and red peppers are great and give it some really nice colour and crunch).
• Garnishing with mixed seeds or coconut is great also.
• I love to always have a little pot of mixed seeds to add for garnishing.

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