Courgetti with lemon basil cashew pesto

Serves 4

6 large courgettes
Extra virgin olive oil, for drizzling

For the lemon basil cashew pesto
18 cashew nuts, soaked in double the volume of water for 3 hours
100g fresh basil, leaves and stalks
2 garlic cloves
200ml extra virgin olive oil
3 tbsp lemon juice
Sea salt and black pepper

1Use a spiralizer to turn the courgettes into long strips that resemble spaghetti. (If you don’t have a spiralizer, use a julienne peeler to peel the courgettes into long, wide strips and cut in half lengthways.)

2 Rinse and drain the cashews. Place in the small bowl of a food processor with the remaining pesto ingredients and blitz together. Season with salt and pepper.

3 In a large serving bowl, toss together the courgetti and pesto. Drizzle with oil and serve.