1/2 cup of RAW Organic Super Seed Spread
1 cup of basil leaves
1/2 cup of kale, destemmed and chopped
2 tbsp. of RAW Organic Greek Olive Oil
Juice of 1 lemon, to taste
1 tsp. RAW Organic Apple Cider Vinegar with Mother
2 tbsp. nutritional yeast
1 clove of garlic
Salt & pepper to taste
2 medium size courgettes spiralized into zoodles - if you don't have a spiralizer you can also use a peeler.
To sprinkle on top: pumpkin seeds, hemp seeds and extra nutritional yeast.
Place all the ingredients for the pesto in the food processor and blitz until you have a relatively smooth and creamy mixture. If you find the pesto too thick add a splash of water or more olive oil. Split the courgette into 2 plates and mix about 2 tablespoons of pesto in each plate and sprinkle with the pumpkin seeds, hemp seeds and nutritional yeast.
Store the leftover pesto in a jar in the fridge for a few days.