
Pesto Ingredients:
- 4 generous handfuls basil
- 1 clove garlic, toasted
- 1 handful pine nuts, toasted
- Extra virgin olive oil
- 1 squeeze lemon juice
- 1 large handful, grated Italian hard cheese / 1/3 cup nutritional yeast
- 75g pasta or spaghetti,per person (wholegrain)
- 150g chickpeas (Cooked)
- 2 small courgettes
- 4 medium tomatoes
Method:
- Boil the pasta for 10-12 minutes, until al dente.
- Lightly toast(without oil) the pine nuts and garlic in a pan (no one likes the taste of raw garlic).
- Blend up the basil in a food processor, then add in the pinenuts/garlic and whiz again.
- When it will not blend any more, add in the lemon juice and gradually add the oil until it reaches desired consistency, season with salt and pepper.
- Fry the courgette and warm through the chick peas for about 5 mins in a pan, if your tomatoes have been in the fridge then also add these to the pan to warm through after it has been taken off the heat.
- Drain the spaghetti, add with the veg and spoon in the pesto.
- Serve up and enjoy! Cassidy xx
