Light and healthy

  • Vegan

  • Raw

Ingredients

For The Base

  • 4 courgettes
  • 1 cucumber

For the Pesto

  • 1/4 red onion
  • 1/2 pack of fresh basil
  • 1 cup sunflower seeds
  • 30ml apple cider vinegar
  • 30ml tamari
  • 1/2 avocado
  • pinch of pink salt
  • lemon Juice
Shop Ingredients

Method

  • Top and tail all of your courgettes and cucumber and spiralize into a large mixing bowl – you now have noodles.
  • Take a little pinch of pink salt and the juice of half a lemon and massage into your noodles (this will not only add a great flavour to your noodles but will also draw out the moisture making your noodles a lot softer, straighter and much nicer to eat). This will take about 10-20 minutes to happen, so you can make the pesto whilst you leave them.

For the Pesto:

  • Soak your sunflower seeds for between 2-4 hours then drain and rinse before use.
  • To make your pesto place all of your ingredients into your high speed blender or food processor and blend (depending on your blender you may need to add a touch of filtered water to help it, if you do make sure to check and adjust the season and adjust accordingly).
  • When I make this pesto I like to keep it pretty chunky, so therefore don’t blend it for too long and normally just tend to pulse it rather than a constant blend.

To Finish

  • Strain off any excess water that has been drawn from the noodles and chop them a little bit using scissors to make bit more manageable.
  • Mix in your chunky basil Pesto.
  • Add in any extras you want to (tomatoes and red peppers are great and give it some really nice colour).
  • Garnishing with mixed seeds or coconut is great also.
  • I love to always have a little pot of mixed seeds to add for garnishing.

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