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Courgette and almond pesto

Simple recipe for a vegan courgette pesto with almonds and sunflower seeds
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, Lunch, pasta, lunch, first
Cuisine: Italian, Mediterranean
Diet: Low Lactose, Vegan, Vegetarian
Keyword: garlic, summer, pesto, summer, zucchini
Servings: 5 servings
Author: LuvveLovesFood
Const: low

Equipment

  • 1 blender

Ingredients

  • 1 medium-sized courgette roughly cut
  • ½ white onion roughly cut
  • 1 clove garlic
  • 1 handful parsley leaves
  • 1 handful peeled almonds
  • 1 handful sunflower seeds
  • 1 handful grated vegan parmesan cheese (optional)
  • 1 Tbsp nutritional yeast
  • 50 ml extra virgin olive oil
  • 1 clove lemon

Instructions

  • Stir-fry the courgettes and chopped onions in a non-stick pan with a little extra virgin olive oil.
  • Once cooked, put all the ingredients in a blender and blend until smooth.
  • Let the pesto cool and store it in a glass jar, covering the surface with olive oil.
  • Enjoy with pasta or on bruschetta.