Zoodles with Cashew and Basil Pesto (Ve, V, GF, DF)

This dish literally takes no time at all to make but it so packed full of goodness and flavour.  As far as I'm concerned cashews are a super food.  They add a rich butteriness to the sauce and with the freshness of the basil...well I'd bathe in this sauce...If you don't have a spiraliser, you can use a peeler to make thin ribbons.

Zoodles
1 Courgette for a light meal / 2 for a decent portion

Sauce (Serves 4 decent portions)
1 Cup Cashews
1 Cup Fresh Basil leaves
Olive Oil as needed
Salt and Pepper to taste (I like it on the salty side to replace the parmesan)

First make the zoodles!!! Top and tail the courgette/zucchini and then spiralise.

Next, add the sauce ingredients to a blender or food processor.  Add the oil gradually until the mixture looks thick and smooth, the consistency of a béchamel (white sauce).

Make sure you taste it to check the levels of the salt.

Toss the zoodles in a dry non-stick frying pan until they've softened and add the sauce to heat through.  I advice using some tongs at this point to turn the zoodles so they're fully coated in the delicious sauce.   You can use this sauce with pasta, in a lasagna, on bread/toast, eat it with a spoon...it's just so goddamn good!