1 cup basil leaves, leaving some for serving
½ cup of parsley
2 cloves of garlic
2 tbsp nutritional yeast
¼ cup cashews
juice of ½ a lemon
1 cup water
1 avocado, peeled and diced
salt, to taste
1 large carrot
¼ head of broccoli
2 lebanese cucumbers, cut into bite sized pieces
1 celery stick, diced finely
1 red capsicum, diced finely
1 cup sun-dried tomatoes (not in oil), soaked in water then chopped finely
1. Place basil leaves, parsley, garlic, nutritional yeast, cashews, lemon juice and water into a blender and blend. Add half the avocado and a pinch of salt and blend.
2. Place carrot into a spiraliser to make noodles or peel strips of carrot with a vegetable peeler to make ribbons. Put the carrot spirals, or ribbons into a bowl.
3. Break broccoli into small florets and place into the bowl, along with the cucumber, celery, capsicum, remaining avocado and sun-dried tomatoes. Toss together.
4. Add the pesto dressing and mix well. Top with some basil leaves and serve.