Raw Vegan Pesto with Courgette Noodles
For the Sauce
1.5 cups of walnuts soaked overnight
1 cup of tomatoes quartered
1 green onion diced
1 clove garlic crushed
8 sun dried tomatoes
1 teaspoon of mixed herbs
1 carrot diced
1 stick of celery sliced
1 teaspoon olive oil
1 medjool date pitted
4 green olives stoned
2 teaspoons of tamari soy sauce
2 teaspoons of freshly squeezed lemon juice
4 tablespoons of Flavour Fusion Garlic
Make spaghetti on a spiral vegetable slicer. Dry the spaghetti on paper towels (don’t skip this step or your spaghetti will be watery and will not hold the sauce) Place dried spaghetti in a mixing bowl.
While running a food processor with the S blade put the garlic, tomatoes (both sun dried and fresh) date, herbs, onion, olive, process until smooth. Put in a bowl to one side.
Wash and dry the food processor. Drain and rinse the walnuts and add them to the food processor along with the Flavour Fusion garlic, olive oil, lemon juice and tamari. Process until smooth. Mix the tomato sauce and walnut mix together. Lay the spaghetti on a plate and place the sauce on top. Lavishly sprinkle Flavour Fusion original over and enjoy!