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Courgetti in basil pesto and slow roast balsamic tomatoes

The nutritional yeast in this dish plays an important role not only for its nutty and cheese-like flavour but also for its complete protein profile of meat, eggs, cheese and other dairy products when consumed in a balanced diet. It is also a good source of B-vitamins. A tablespoon of nutritional yeast contains up to 180% of the RDI for B-vitamins and is especially rich in thiamine, riboflavin, niacin, vitamin B6 and vitamin B12. The flavour in Mediterranean pesto is achieved by adding basil, which has superb immunity enhancing properties. The pine nuts used in this pesto make it so tasty, these little nuts from pine trees are nutrient packed and can lower bad cholesterol.

Ingredients

Makes 500 g (for 12 people)

  • 160 grams pine nuts
    toasted
  • 32 grams nutritional yeast
  • 4 garlic cloves
    crushed
  • 120 grams basil leaves
  • 240 ml olive oil
  • 2 lemons, juice only
    (or to taste)
  • Seasoning to taste

Makes 85 g (for 1 nut free and for decoration of dish)

  • 8 grams nutritional yeast
  • 1 garlic cloves
    crushed
  • 30 grams basil leaves
  • 60 ml olive oil
  • 1/2 lemon, juice only
    (or to taste)
  • Seasoning to taste

Instructions

  • Toast the pine nuts in a dry frying pan.  Remove and allow to cool a little.
  • Place garlic and salt in mortar.  Pound the garlic until it is all broken up, then add the nuts and break them up too.  Add the basil crushing it using a light circular motion.
  • Pour in the oil little by little and continue to pound until desired consistency.
  • Add the lemon juice
  • Add the nutritional yeast
  • Taste and season
  • Keep ¼ for nut free serving and add the rest to serving bottle for decoration of dish

Notes

Source: Ceri Jones, Natural Chef Adapted by Deborah
Allergy Advice: Nuts