Written by Sophie
This is a recipe Gracie and I demoed at the Allergy & Free From/Love You Love Natural show this summer. We have always loved pesto and it’s a recipe that gives you that pesto pasta satisfaction at the same time as having about 3 portions of your veg intake.
The reason we chose to demo this recipe is because it’s so easy, quick and uses ingredients that are really easy to get hold of. It also goes down well with everyone (even our Granny who is 90 years old and usually goes towards a packet of Mini Cheddars rather than a bowl of vegetables). It’s a great starter, side dish or part of a dinner or lunch because you can easily add other veg or proteins to it.
Ingredients (for 4-6 people)
- 2 x avocado
- 40g pine nuts
- 160g spinach (this can be substituted for any other green veg, I’ve used cooked broccoli or kale in place of this before)
- Juice of 1 lemon
- 2 cloves of garlic (or tsp of garlic paste)
- 80g of basil
- 1/4 tsp Himalayan salt
- 4 courgettes
Put all the ingredients (except for the the courgettes) into a food processor and blend. We use the Nutrininja Kitchen compact system for this which is so easy to use, affordable and really reliable (i.e. you won’t have it exploding in your face or breaking down) – will put some more info at the bottom of this post.
It doesn’t take too long to blend, but whilst it’s going you can start prepping the courgetti….chop off the ends and preferably use a spiraliser to quickly turn it into courgetti! You can buy ready made courgetti now from the supermarkets, or you can use a peeler to make strips (although this does take a bit longer).
Once both are ready give them a good mix and serve up!