Prep: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Serves: 4

DESCRIPTION

This is so yummy I could eat it all day. A great nut-free pesto option for school lunchboxes and also a great way of getting extra veggie into little ones.

INGREDIENTS

5 tbsp olive oil

1 courgette, topped & tailed & sliced

1 garlic clove

Large handful of basil

40g parmesan cheese, grated

30g sunflower seeds

Squeeze of lemon juice

METHOD

1. Preheat oven to 180C. Place courgette on a tray, toss in a little oil, then roast for 20 minutes. Leave to cool.

2. Place the courgette in a food processor with the garlic, basil, parmesan, sunflower seeds and lemon juice. Pulse while slowly adding the oil until you get to the consistency that you’d like. Season with black pepper then taste and add a little more oil or lemon juice if needed.

3. Serve as a dip, spread on toast or as a sauce on pasta. Enjoy!

NOTES:

• Cover tightly and store in the fridge for up to 3 days.
  

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