Per Serving: 768 kcals/3165 kJ, 74.6 g fat (10.9 g saturated), 13.8 g protein, 6.9 g carbs (2.6 g sugars), 0.7 g salt, 6.8g fibre
- 2 medium courgettes, trimmed
- Sea salt and freshly ground black pepper, to season
- A handful of fresh basil, to serve
- 60 g sun-dried tomatoes in oil, drained
- 125 g pine nuts
- 1 roasted garlic clove
- 3–4 tablespoons olive oil
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 60 g macadamia nuts
- 4 tablespoons nutritional yeast
- 1⁄4 teaspoon salt
- A spiralizer
1. Begin by preparing the zoodles. Slice the courgettes using a spiralizer and set aside until you are ready to serve.
2. To make the red pesto, put all of the ingredients in a food processor with a little black pepper and pulse until smooth, adding more olive oil to loosen the mixture if necessary. Transfer to a bowl and set aside.
3. Rinse the food processor and pulse all of the macadamia ‘Parmesan’ ingredients together to a fine crumb.
4. When you are ready to serve, bring a saucepan or pot of water to the boil over a medium–high heat. Add the zoodles and cook for 2 minutes, taking care not to let them overcook. Drain in a fine mesh sieve and return the zoodles to the pan. Add 1 tablespoon of the red pesto to the pan and set over a gentle heat for 1 minute to warm the pesto.
5. Warm the remaining red pesto in a separate saucepan or pot set over a gentle heat for 2–3 minutes.
6. Divide the mixture between two bowls, top with the warm red pesto and sprinkle over the macadamia ‘Parmesan’. Garnish each with a few fresh basil leaves and serve.
For more recipes from 'Plant-Based Paleo' by Jenna Zoe (Ryland, Peters & Small, £14.99), click here.