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Deliciously light and satisfying gluten free vegan version of an Italian classic. This is fast health-giving nutritious food as its absolute best, you can have the whole meal prepared and ready to eat in 10 minutes, and its so simple too.
For the pesto:
4 big handfuls organic spinach
a big bunch of fresh basil leaves â€“ adjust quantity according to your taste
1/3 cup chopped sun-dried tomatoes
2 tablespoons organic shelled hemp seeds
1 tablespoon cashews
3 tablespoons fresh squeezed lemon juice (about 1 Â½ to 2 lemons depending on size of lemon)
2-3 tablespoons water
3 tablespoons high quality extra virgin olive oil
1 tablespoon nutritional yeast
Â½ teaspoon organic rock or sea salt
For the 'pasta'
One to two courgettes per person dependent on size or courgette and your appetite! ;)
Use a 'Y' shaped peeler to shave of strips like pasta ribbons
Blend all the pesto ingredients in a food processor, taking care not to over-process as its nice to have a little bit of crunch and texture. You could use the 'pulse' button if you have one.
Place courgette ribbons in a large bowl, spoon over the pesto and mix well to ensure the pasta ribbons are well coated.
Delicious served with a crunchy colourful salad