As much as I love the taste of traditional pesto, the shop bought version is usually full of unhealthy refined oils and any health benefits from the basil have undoubtedly been lost in the processing and storage. This version is dairy free and full of healthy fats, protein and zinc from the pumpkin seed butter and anchovies.
3 tbsp capers
1 tin of anchovies finely chopped
4 garlic cloves finely chopped or crushed
2 tbsp Extra Virgin Olive Oil
100g Pumpkin Seed Butter
Handful of basil leaves or small bunch of parsley
Nutritional Yeast (optional)
Heat olive oil and gently fry the capers for two minutes.
Add in achovies until melted, (shouldn't take more than a minute or two) then add in garlic
Blitz pumkin seed butter and basil/parsley until well combined. You can add in nutritional yeast at this stage for a cheese like flavour but it isn't essential.
Stir blended pumkin pesto into the pan and warm through.
Spiralize or thinly slice the courgettes until they resemble spaghetti like strips
Boil or steam the courgettes for a minute or two (no more) and drain
Stir pesto through the courgetti and serve immediately