This last minute throw-together ended up being so delicious I felt it worthy of sharing! The beautiful thing about pestos is their versatility. You can generally substitute ingredients with any nut, seed and herb combination, so it's a brilliant recipe basic to have up your sleeve. (See also this cashew pesto recipe.)
Homemade pestos are super healthy too FYI. Genuinely a great way to sneak plant-based protein, healthy fats and nutrient-rich herbs into your day, especially when teamed with a plant-based pasta substitute such as with this pesto courgetti!
Traditional pesto recipes tend to incorporate parmesan or some other cheese. Being an advocate of a predominantly dairy-free diet means cutting that out. This is why I think the hemp seeds are so great in this dish - they give a creaminess to the pesto that is simply scrummy.
I loved this pesto stirred into some courgetti with panfried mushrooms and broccoli. (Full recipe below.)
PESTO INGREDIENTS: (Serves 1-2)
- 1/2 cup packed fresh basil leaves
- 2 tbsp sunflower seeds
- 2 tbsp shelled hemp seeds
- 1 tbsp fresh lemon juice
- 1 garlic clove
- 1/4 cup olive oil
- sea salt to taste
FULL RECIPE INGREDIENTS:
- 1 pesto recipe
- 2 cups quartered chestnut mushrooms
- 1 heaped cup chopped broccoli florets (bite-size)
- 1 tbsp butter or coconut oil
- sea salt
- 1 large courgette spiralized
- Place all pesto ingredients in a food processor and blend until desired consistency. I like to keep a bit of crunch for texture.
- Place a large skillet or frying pan over a medium-high heat. Place the mushrooms into the pan and leave them to cook dry for a few minutes. Resist the temptation to toss the mushrooms around - this stops them releasing moisture.
- After a few minutes once the mushrooms start to brown on their underside, add the butter/oil to the pan and toss for a minute or two.
- Add the broccoli florets and continue to fry until the mushrooms are nicely browned and the broccoli is lightly cooked.
- Add the courgetti and pesto to the same pan, turn off the heat and mix well, allowing the remnant heat to warm the sauce and lightly cook the courgetti.
- Check for seasoning, adding more sea salt and a little pepper if needed.
How do you like to eat your favourite pesto? Comment below to share your inspiration!
Cheers to health, happiness and chasing dreams!