Directions
- If you have a spiralizer then spiralize the courgettes/ zucchini. If not then use a vegetable peeler and peel thin strips of courgette.
- For the goddess dressing add all the ingredients to a high speed blender and whizz to a smooth consistency.
- If the dressing is too thick add a little more water or oil. Add more chili or salt to meet personal taste.
- Put the courgettes/ zucchini in a large bowl and pour the dressing on top and toss to mix well.
- Plate up the courgette/ zucchini, and top with sundried tomatoes and walnuts.
The nutritional yeast makes this pesto a vegan pesto but you can replace with grated Parmigiano. 
Tip:
- Make your pesto even more super by adding in some spinach or kale.
- If you can’t find basil then try coriander/ cilantro.
- For a chunkier pesto use ½ the amount of liquid, and for a looser salad dressing use a little more.
This is one of the recipes from the Meal Plan in the Inflammatory and Immune Program (click for more info)