Cashew pesto linguini with nut crumble
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Cashew pesto linguini with nut crumble
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Keep this simple with this delicious raw linguini recipe by Sally O'Neil aka The Fit Foodie.
Ingredients (Serves 2)
- ½ cup heirloom tomatoes
Pesto
- 1 cup fresh basil
- ½ cup cashews
- 2 garlic cloves
- 2 tbsp nutritional yeast (optional)
- 2 tbsp lemon juice
- ¼ teaspoon Himalayan salt (or to taste)
- ¼ cup extra-virgin olive oil
Linguini
- 4 zucchini
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Freshly ground black pepper
Crumble
- 1 tbsp each pepitas, sesame seeds, cashews and pine nuts
Method
Halve the tomatoes and place on a tray in the oven on your lowest setting, or use a dehydrator, to heat through.
Put all the pesto ingredients, apart from the oil, into a food processor and blend until well combined.
Add the oil while the blade is running in a steady stream until your desired consistency is reached.
Set the pesto aside and season to taste with salt and pepper.
Next, grate or spiralise the zucchini and set aside in a bowl.
Add 1 tablespoon olive oil and 1 tablespoon of lemon juice, toss through and season with pepper.
Add a few tablespoons of the pesto and mix well until the zucchini is coated, then serve with the warm tomatoes and a sprinkle of crumble.
Words, recipes and photography: Sally O’Neil (@thefitfoodieblog)
NEXT: Looking for more vegetarian recipes? Try this field mushroom frittata.
