Spaghetti Squash with Curry, Coconut Yoghurt & Coriander Oil
From the Field Kitchen
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1 Hour
-
Serves 2
15 Minutes
Serves Makes 1 jar
What you'll need…
- Carrot tops from 1 bunch of carrots
- 1 Garlic clove
- 2 Tablespoons lemon juice
- 1 Teaspoon lemon zest
- 4 Spring onions
- 75g Cashews, walnuts or almonds
- Small handful of mint leaves
- 3 Tablespoons olive oil
- Salt and Pepper
- Grated Parmesan (optional)
The method
1
Chop the carrot tops off the carrots and wash them. Then roughly chop them, discarding of any thick stalks.
2
Place all of the ingredients into a food processor. Blitz until you have a paste, add in more oil or water if the pesto is too thick. Season to your taste and enjoy!
Recipe inspired by Yup It's Vegan.
