I absolutely love pesto. It is one of my favourite dips (besides hummus of course) and is so versatile – you can use it as a dip, as a pasta sauce, drizzle it on top of a pizza, put it in a wrap – you name it! My famous zucchini pesto is a delicious condiment I learnt to make in South Africa from a dear friend of mine. It incorporates all the usual elements of dairy-free pesto – but increases its size and nutrients without compromising the taste.
1 large bunch of basil
4 garlic cloves, crushed and finely diced
1/2 tsp of salt
1/2 cup of raw macadamias
2 zucchinis, diced
3 tbsp extra virgin olive oil
1 teaspoon nutritional yeast (if desired)
A food processor is required for this dish
On medium heat, place raw macadamias onto a fry pan and shake well every 2 minutes until lightly toasted.
Once toasted, remove from heat and allow to cool.
In a food processor place basil, zucchinis and macadamias. Blend until a grainy consistency has been reached.
Add crushed garlic, salt, nutritional yeast and olive oil, and continue to blend to smooth.
Add additional olive oil or salt if required.