Ingredients (serves 3):
4 large courgettes
Pesto:
1 red pepper
2 tbsp nutritional yeast
1 small clove garlic
1 cup almonds
½ cup macadamias (or more almonds)
8 sundried tomatoes
5 tbsp cold-pressed olive or hemp oil
Salt and black pepper to season
Method:
This recipe is super quick and simple to make. To make the pesto, pulse all the ingredients in a blender or food processor until smooth but still a little chunky. Seaosn to taste, and add more oil if you need.
To make the spaghetti, too and tail then spiralise or julienne the courgettes into long noodley strips. Mix just before serving with a sprinkle of cracked black pepper.
Thanks to Xochi Balfour for this delicious purely plant-based recipe: http://www.thenaturalista.co.uk/raw-zucchini-pasta-red-pepper-pesto/