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raw-pesto-courgetti | low-FODMAP | vegan | Tallulahstreats | Delicious-vegan-meals | summer-food | awesome-summer-lunches | nut-free-pesto
Print Recipe

Raw Pesto Courgetti

Servings: 4 servings
Author: Tallulah

Ingredients

  • 4 small courgettes washed
  • 1/2 tsp salt optional
  • 16 cherry tomatoes washed and halved

For the pesto:

  • 1/4 cup pine kernels
  • 1/4 cup pumkin seeds
  • 3 cups fresh basil washed
  • 1 tbsp tamari
  • 2 tbsp garlic infused olive oil
  • 1 lemon all the zest and 2 tbsp juice
  • salt and pepper to taste
  • 40 g shelled hemp optional

Instructions

  • Spiralize the courgettes and leave them in a colander to drain. Optional cover with ½ tsp salt
  • Put your pine kernels, pumpkin seeds and basil in a blender and blend well
  • Add the remaining pesto ingredients and blend until smooth and well combined
  • Put the courgetti in a large mixing bowl, cover with the pesto, mix well so it’s evenly covered. Divide the courgetti into 4 bowls. Add the washed and halved cherry tomatoes, the (optional) shelled hemp - circa 1 dessert spoon per bowl and some basil leaves and the lemon zest (dividing evenly for all 4 bowls).
  • Enjoy!

Notes

I love the extra crunchiness and nutty texture that the shelled hemp brings to this dish.