Cashew pesto linguini with nut crumble

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.