Zucchini Noodles with Basil & Cashew Nut Pesto

• 1kg Food Lover’s Zucchini noodles
• 2 tbsp Food Lover’s Sigatnure Extra Virgin Olive Oil
• 1 &1/2 cups Cherry tomatoes, halved

For the Basil Pesto:

• 1/2 cup Parmesan or For Vegan Option: Vegan Parmesan or 2 Tbsp Nutritional Yeast
• 25g Food Lover’s cashew nuts
• Freshly ground salt and black pepper
• 250g fresh basil leaves
• 250g Food Lover’s fresh baby spinach leaves
• 1 1/2 tsp Food Lover’s crushed garlic
• 1/2 cup Food Lover’s Signature Extra Virgin Olive Oil
• Freshly ground salt and black pepper

For the Pesto:

• Place the basil leaves and baby spinach leaves in a food processor, on a medium speed, slowly add the olive oil until it forms a paste.
• Add the, garlic, cashew nuts, Parmesan and freshly ground salt and black pepper.
• If you are making a vegan option, add the Nutritional yeast for a cheesy flavour. Blitz on high until all the ingredients have combined and the pesto is a smooth consistency.

• Heat a pan over a medium to high heat and place the zucchini noodles into the pan with the olive oil.
• Fry the noodles for 2-3 minutes, then add the halved cherry tomatoes and carefully stir through.
• Remove the pan from the heat and toss the pesto through the noodles, making sure to coat the noodles thoroughly. Place the noodles into a serving dish and sprinkle the Parmesan cheese over (optional).