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Prep Time10
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Cook Time5
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Serving2 People
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Views
Follow The Directions
1
Preheat your oven to 200C/400F and place 10 cherry tomatoes on a tray. Coat in a small about of olive oil and season with salt. Cook for around 5-10 minutes. Wait till tomatoes blister but not burn.
2

Boil water and cover 40g of natural cashew nuts. It's important not to use roasted cashews. Let them soak for around 10 minutes.
3
Place 40g of pine nuts in a hot frying pan and lightly toast and remove and place in a food processor. Be careful not to burn.
4

Add basil leaves, two tablespoons of olive oil, one garlic clove, a pinch of salt and drained cashews to the food processor and blend until broken down to the consistency of pesto.
5
In a hot pan, add one tablespoon of olive oil and add spiralled zucchini. Cook for around 3-5 minutes until zucchini softens but still has a bite to it. You can use and electric spiraliser or do it by hand.
6
Season with salt and then add pesto and stir through. Add cherry tomatoes and cook for a further two minutes.
7

Remove and serve in a bowl. Garnish with pepper and fresh basil.
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