INGREDIENTS:
2-3 Courgette, shredded (can be made ahead and refrigerated)
Pesto:
100g roasted unsalted almonds
300g tightly packed basil leaves
Tbsp. extra virgin olive oil
1 Tbsp lemon juice
100g sundried tomatoes
Salt and pepper, to taste
Method
With a spiraliser, mandolin, or peeler – cut the courgette into long noodle shaped pieces and set aside. In a blender, place all of the other ingredients except olive oil and sundried tomatoes and process for 5 seconds. With the machine running, drizzle in the olive oil until blended. Place all ingredients (including courgette) in a bowl. Stir in sundried tomatoes. Toss and serve.