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Ingredients
- 1/4 cup flaked almonds
- 1 cup sun-dried tomatoes
- 3 cloves garlic
- 1/4 cup nutritional yeast flakes (NOT baking yeast)
- 1/4 cup ground almonds
- 1/4 cup extra virgin olive oil
- 1 tsp capers
- 1/4 tsp pepper
- 4 zucchini (courgette) spiralized, or cut into thin strips
- 1 capsicum (pepper) - any colour thinly sliced
- 2 cups fresh spinach
Ingredients
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Instructions
- Toast the flaked almonds in a pan (no oil) until lightly browned and set aside.
- Soak the sun-dried tomatoes in 2 cups of boiling water for 20 minutes, then drain.
- In a food processor or blender, blitz the drained tomatoes with the garlic, yeast flakes, ground almonds, olive oil, capers and pepper until as smooth or chunky as you like it to make the pesto.
- In a large frypan, combine the pesto with 1/2 cup of water and bring to a gentle simmer.
- Add the vegetables and toss to coat.
- Cook for 1 minute until the vegetables are just warmed through, but not soggy.
- Sprinkle with the almond flakes to serve.