INGREDIENT
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| Qty | Ingredients |
| 2 | Kadak Family Green Tea and Lemon |
| 500 g | Courgetti |
| 30 g | Parmesan Cheese |
| 1 tbsp | Olive Oil |
| 50 g | Mixed Almonds and Cashews |
| 1 | Handful of Baby Spinach Leaves |
| 1 | Clove of Garlic |
| 1 | Clove of Garlic |
| 40 g | Basil Leaves |
| 110 ml | Boiling Water |
| 80 g | Sundried Tomatoes |
| A Handful of Cherry Tomatoes | |
| Pinch | Salt and Pepper |
METHOD
- Start by steeping the two Kadak Family teabags in 110ml of boiling water for 2 minutes.
- Remove and discard the Kadak Family teabags and let the water cool.
- Blitz the nuts in a food processor for about 20 seconds, until they resemble breadcrumbs and set aside for later. *The bigger the ground nuts, the nuttier the pesto*.
- Grate the Parmesan cheese.
- In a food processor, or using a hand blender, mix the basil, spinach, oil, Parmesan and 40ml of the tea water for a minute.
- crape down the sides and add the ground nuts.
- Blitz again to your desired consistency and season with salt and pepper.
- Chop the sundried tomatoes and place them on some kitchen roll to drain away the oil.
- Cut the tomatoes in half, and roughly chop a few extra nuts to garnish the dish.
- Heat up a wok or frying pan and add the rest of the tea water.
- Place the courgetti into the pan, and the tea will help steam it a little.
- Cook for a minute and then add the pesto to the pan.
- Cook for a further minute and serve immediately with the tomatoes and chopped nuts on top.
