Courgetti tip

photo 1

Hello my dears!

University is getting to me with all the musts and I’m getting less time to blog again, which is such a shame. I wish there were more hours in the day, maybe even days in the week so I could fit the blog in more! I’m going to try my best to update it as frequently as I can, but I feel like I need to be honest with you. It might not be everyday… It really bothers me to have to say that but at east you know what to expect and maybe you don’t get quite as disappointed when then same post pops up again when you visit  the blog.

Yesterday Jamie and I had a delicious lunch at home that I wanted to share with you. It’s simple and yet so tasty! Courgetti with pest and sundried tomatoes.

The only tricky thing I guess is the pesto. I just wing it when I make pesto… So far we’ve made dairy free pesto, so without the parmesan. The ingredients in my pesto are:

  • basil (I use two packets of fresh basil)
  • cashew nuts
  • pine kernels
  • salt
  • olive oil
  • garlic

That’s it, I’m not sure about quantities but I use just one garlic clove as I don’t want it to overpower the other flavours. With all the rest of it it’s up to personal preference I think. When you put it in the food processor and start it you can tell what’s missing 🙂 Sorry I’m not better use! That’s how you learn best I think though, by experimenting.

When the pesto is done serve it with the quickly sautéed courgetti and the sundried tomatoes. Please tell me what you think!


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