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