Pesto Besto

Fresh, clean, healthy pesto made from scratch. And who'd have thought it, courgettes instead of pasta! A mean, green, lean meal.

You'll need...


100g pine nuts (toasted tastes gooood)

Two large handfuls of fresh basil
100 ml good quality olive oil (cold pressed)
1 tbsp apple cider vinegar
Handful of cashews (optional)
2 garlic cloves
Sea salt
Pepper

Toast the pine nuts by placing them on a baking tray in the oven, at 180 degrees, for 5 minutes, shuffling them about a few times. Once the pine nuts have cooled, blend all the ingredients together in a food processor. 

If the mixture is too thick, gradually add more olive oil.





It's yummy served on warm ciabatta or with a grilled chicken breast. When I made it this time, I added the pesto to ribbons of raw courgette, to make an ultra green version of pesto pasta!  

Courgettes are a good source of B vitamins and have good levels of protein for a vegetable, which helps cell growth and keeps blood cells happy.
It also contains good amounts of potassium which is important for heart health and balancing fluids in the body.