Zucchini Pesto

The humble pesto, a kitchen staple. Nutty, zesty, garlicy and salty, the perfect sauce, dip, marinade, spread or my personal favourite straight off the spoon! 

I've tempted the tradition by adding zucchini and spinach to the mix, over the trusted basil. This is a great way to utilise your greens as well as increase more greens into your diet with the help of some super tasty wholefood ingredients.

Perfect snack for kids! As pictured I've used mine as the base on top of my GF pizza base (recipe coming soon), topped with some other left over ingredients that I simply roasted!

Get creative, what greens can you use?

Ingredients:

2 large zucchinis grated

1 cup spinach 

2 garlic cloves chopped and soaked in lemon juice

1/4 cup olive oil 

1 cup roasted cashews or pine nuts 

1 tablespoon nutritional yeast

1 tablespoon sesame seeds

pinch of salt

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Method:

In a large fry pan, pre heat the fry pan “dry” (no oil) then had in the cashews

continually stir around the pan until they begin to brown and “roast”

Combine all ingredients into a food processor and blitz until thoroughly mixed together! Leave it a little crunchy with the cashews for some crunch!