Serves 4
Ingredients
12 cashew nuts, soaked for 6 hours
50g fresh basil
1 large garlic clove
9 tbsp olive oil
2 tbsp fresh lemon juice
Salt and black pepper
½ fresh chilli, finely chopped (optional)
4 large zucchinis, julienned1 Drain and rinse the soaked cashews. Blitz with the basil, garlic, olive oil and lemon juice in a food processor. Season with salt, pepper and chilli (if using) to taste.
2 Fold the pesto through the julienned zucchini and serve.
12 cashew nuts, soaked for 6 hours
50g fresh basil
1 large garlic clove
9 tbsp olive oil
2 tbsp fresh lemon juice
Salt and black pepper
½ fresh chilli, finely chopped (optional)
4 large zucchinis, julienned1 Drain and rinse the soaked cashews. Blitz with the basil, garlic, olive oil and lemon juice in a food processor. Season with salt, pepper and chilli (if using) to taste.
2 Fold the pesto through the julienned zucchini and serve.
Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page
Raw Vegan Recipes – Facebook Page