Gorgeous bowl of sunshine, courgette zoodles tossed through a warm roasted sun blushed tomato and roasted garlic pesto with toasted pine nuts, fresh basil and oregano, seasoned with a lovely salty macadamia parmesan. This is a lovely bright meal that is really low carb and loaded with bold flavours that will keep your fork coming back for more.
Prep Time 7 minutes / Cooking Time 5 minutes / Roasted garlic 30 minutes
Ingredients
(serves 2)
2 courgettes zoodled
1 cup of sun blushed tomatoes
1 bulb of garlic roasted
50ml cold pressed organic olive oil
8 fresh basil leaves sliced
1 tsp fresh chopped oregano
small handful pine nuts
1 tbsp macadamia nuts
fresh ground black pepper
sea salt
First pre-heat your oven to 200 degrees, place the whole garlic bulb in a roasting tin, drizzle with a little olive oil and season with salt and pepper, roast in the oven for 30 minutes until soft and squidgy, I often do several and keep in the fridge for approx a week. Put a small pan of water on the heat, bring up to a simmer, at the same time heat a dry frying pan to a medium hot heat and toast the pine nuts, meanwhile in a blender blitz the macadamia nuts with a pinch of salt, transfer to a bowl, next add the sun blushed tomatoes, olive oil, pine nuts, oregano and half the basil, pinch of sea salt and black pepper, blitz to a pesto consistency, check the seasoning and adjust if needed.
Add the pesto to a saucepan and gently heat until warmed through. add the zoodles to your pan of simmering water and cook for one minute only, drain and add to the pesto and toss through, take off the heat and serve sprinkled with the macadamia parmesan and remaining fresh basil, enjoy.
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