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Recipes

Pesto Veghetti

  • Prep: 5 Minutes
  • Cook: 5 Minutes
  • Serves: 2
Nutrition
Calories 378
Carbs 12
Fat 34
Protein 8
Free From

Ingredients

    FOR THE PESTO

  • 2 tbsp olive oil
  • A couple of large handfuls fresh basil
  • 1 clove garlic, peeled
  • 2 tbsp parmesan, finely grated
  • 1 handful lightly toasted pine nuts
  • Celtic Sea or Himalayan Pink salt and freshly ground black pepper
  • 1–2 tsp lemon juice
    FOR THE VEGHETTI

  • 1 tbsp olive oil
  • 2 courgettes, julienned
  • 2 carrots, julienned

Method

  1. Place all the pesto ingredients in a food processor and blend into a thick, creamy consistency. Add more olive oil if required. Blend just enough so the pine nuts are still a little intact to add crunch to the pesto.
  2. Heat the olive oil in a pan over a medium heat. Add the courgettes and carrots and give them a stir, cooking for a couple of minutes.
  3. Stir the pesto in with the vegetables and coat fully. Cook for a further 2–3 minutes.
  4. Top with some more pine nuts, fresh basil and a little parmesan if desired.

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