Pesto Courgetti Spaghetti with Vegan Parmesan

By Jules-F-J (Nutritionist)

Quick to make and with a high nutrient-to-calorie ratio, this makes an excellent lunch or light dinner. Keeping your food raw really maximises the nutritional value that you will benefit from, so having at least a few raw meals a week is a great step towards improvements in health.

Ingredients

  • 2 cloves of garlic, finely chopped (6 g)
  • 90 grams of basil, fresh
  • 15 grams of pumpkin seeds
  • 25 grams of pine nuts
  • 1 tbsp of olive oil
  • 10 grams of lemon juice, fresh
  • 1 level tsp of chilli flakes (optional)
  • ½ gram of salt and pepper
  • 3 medium courgettes
  • 2 handfuls of cherry tomatoes
  • 1 portion of vegan Parmesan (10 g)

Instructions

  1. In a food processor, combine the garlic, basil (reserving a few leaves for garnish), pumpkin seeds, pine nuts, olive oil, lemon and chilli flakes. Blend until smooth and season to taste.
  2. Spiralize the courgette with a spiralizer, or turn it into noodles with a vegetable peeler. Toss it with the pesto mix until well coated, and season. Add the tomatoes and stir through.
  3. Sprinkle with the remaining basil and 'Parmesan', and enjoy!
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