courgetti pesto salad.
dietary: dairy-free, gluten-free, low-FODMAP, SIBO friendly, vegan, vegetarian, keto.
prep time: 5-10 minutes
cooking time: 5 minutes (max)
This is just a super simple and tasty meal that you can throw together in less than 10 minutes. A vegan, low-FODMAP and SIBO-friendly pesto that’s high protein, low carbs and packed full of greens!
ingredients:
1 courgette (or pre-made courgetti - you can get it from most supermarkets now)
1/3 broccoli
pesto:
1 sweet red pepper
1 cup fresh basil
1 tablespoon pinenuts
1 teaspoon olive oil
1 tablespoon garlic-infused oil
1 teaspoon grated lemon
1 tablespoon of lemon juice
1 tablespoon kalamata olives
S + P
I like to roast my broccoli (I think it tastes nicer). So, pre-heat your oven to 250 degrees. Meanwhile, chop the broccoli, place it into a bowl of water and pop it in the microwave for around 3 minutes (it just speeds up cooking time).
Once cooked, place the broccoli on a tray and drizzle with some garlic-infused oil, salt and pepper. Then, place it in the oven for about 5 minutes (until browned).
Whilst it’s cooking, place your courgetti in a bowl of water and pop it into the microwave for 2 minutes.
the pesto:
add all your ingredients into a blender and blend for 30 seconds to a minute until you get a chunky pesto sauce.
Once the broccoli has browned and your courgetti has softened, place it into a bowl of your choosing and pour on your delicious pesto sauce.
Enjoy with some toasted pine nuts, and maybe some vegan (or non-vegan) cheese.