For the basil pesto
2 garlic cloves
1 large handful basil leaves
1 small handful of pine nuts
juice of 1/2 lemon
3 tbls olive oil
salt & pepper
2 large tomatoes
small handful of sunflower seeds (garnish)
non vegan option - parmesan cheese
Spiralize the courgette. Season with salt and pepper. Using your hands massage the basil pesto into the courgetti. Leave aside until you are ready to serve.
Slice the tomatoes into thick 1cm slices. In a frying pan on high heat with a little glug of olive oil, sear the tomatoes on each side for 1/2 minutes until slightly blacked but not falling apart.
To serve, place a generous handful of the pesto courgetti on a plate, lay the slices of charred tomato on top and sprinkle over sunflower seeds. Give one last season of salt and pepper and a drizzle of olive oil if you fancy. Enjoy!