2 courgettes (cut into thin slices lengthways)
1 container of cherry tomatoes
INGREDIENTS FOR THE PESTO
1 small bag of fresh basil leaves
2 Tbsp. minced garlic
200g raw cashews
2 Tbsp. freshly squeezed lemon juice
3 tbsp. olive oil
1 tsp. sea salt
Start off by making the pesto – mainly because it becomes more flavourful the longer it sits. Combine cashews, olive oil, basil, garlic, lemon juice, nutritional yeast, salt, and pepper in a food processor. Pulse until the consistency is mostly smooth. Cover and refrigerate.
Slice the courgette into thin slices lengthways, spread a thin layer of pesto onto the courgette.
Add one cherry tomato, roll up inside the courgette strip and secure together with a cocktail stick.
Repeat until all the courgette strips are used.