Courgette Spaghetti with Seed Pesto
200 gr courgette
40 gr pumpkin seeds
40 gr sunflower seeds
6 basil leaves
6 mint leaves
40 ml lemon juice
10 ml shoyu
Blend all the dry ingredients except for the courgettes (obviously!) to get a kind of dry pesto.
Aside, make the courgette spaghetti with a spiralizer. Marinate the spaghetti with shoyu and lemon juice for 5 minutes. Drain the eventual liquid then pour over the dry pesto and mix well. Serve with some cherry tomatoes and fresh herb leaves.
Would you like to try this great vegan cuisine directly on the spot?