Infused Courgetti With Basil And Spinach Pesto

03 July 2020

Qty	Ingredients
2	Green Tea and Lemon
500 g	Courgetti
30 g	Parmesan Cheese
1 tbsp	Olive Oil
50 g	Mixed Almonds and Cashews
1	Handful of Baby Spinach Leaves
1	Clove of Garlic
1	Clove of Garlic
40 g	Basil Leaves
110 ml	Boiling Water
80 g	Sundried Tomatoes
	A Handful of Cherry Tomatoes
Pinch	Salt and Pepper

Start by steeping the two teabags in 110ml of boiling water for 2 minutes.
Remove and discard the teabags and let the water cool.
Blitz the nuts in a food processor for about 20 seconds, until they resemble breadcrumbs and set aside for later. *The bigger the ground nuts, the nuttier the pesto*.
Grate the Parmesan cheese.
In a food processor, or using a hand blender, mix the basil, spinach, oil, Parmesan and 40ml of the tea water for a minute.
crape down the sides and add the ground nuts.
Blitz again to your desired consistency and season with salt and pepper.
Chop the sundried tomatoes and place them on some kitchen roll to drain away the oil.
Cut the tomatoes in half, and roughly chop a few extra nuts to garnish the dish.
Heat up a wok or frying pan and add the rest of the tea water.
Place the courgetti into the pan, and the tea will help steam it a little.
Cook for a minute and then add the pesto to the pan.
Cook for a further minute and serve immediately with the tomatoes and chopped nuts on top.