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04 Mar, 2015

Courgetti with Sunflower Seed and Basil Pesto

The nation has gone courgetti crazy! Here is our favourite courgetti salad recipe, as featured at our Detox Kitchen Cookery School by our very own Lily Simpson.



3 x courgettes

For the pesto
1 tbsp olive oil
1 handful basil leaves
1 handful spinach leaves
30g sunflower seeds
30g cashew nuts
Pinch salt
Pinch pepper

Juice ½ lemon


Using a julienne peeler, peel the courgette into long thin strips, similar to spaghetti. Once you get to the seedy part of the courgette stop peeling that side and turn the courgette and continue to peel the next strip. Place the courgette in a large bowl.

To make the pesto simply place all the ingredients in a small food processor and blitz to a coarse consistency. Tip this into the bowl with the courgette and mix well. Add a squeeze of lemon juice to serve.

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