Uploaded: 1 September, 2020



Recipe from Perfectly Paleo by Rosa Rigby, published by Ryland Peters & Small

Ingredients - Serves: 4

1 garlic clove
2 handfuls of pine nuts
2 big handfuls of fresh basil, chopped
extra virgin olive oil, to taste
a handful of sun-dried tomatoes, chopped
1 chargrilled red pepper, chopped
3-4 courgettes
salt and black pepper to season


1. In a pestle and mortar crush the garlic with some whole rock salt. The salt helps to break it down into a paste.
2. Warm the pine nuts in a dry frying pan on a low heat then add half to the crushed garlic and crush to a paste. Add the basil to the pestle and mortar and grind to a paste. Add a little pepper then slowly add a little olive oil. The consistency of the pesto will depend on how much oil you add and this is down to personal preference.
3. Add the sun-dried tomatoes, chargrilled pepper and remaining nuts to the pesto and stir through.
4. Spiralize the courgettes with a spiralizer. Preheat a large frying pan with 1 tbsp of olive oil over a medium heat and cook for 2-3 minutes. Season with salt, add to the pesto and serve.