We recently chatted to Dani Venn, ex Masterchef alumni and new-ish mother to gorgeous Harlow Moon, about juggling motherhood and career and her new creative agency helping restauranteurs and hospitality entrepreneurs to realise their creative potential!
You can read more here.
Serves: 4 | Prep/cook: 20min
2 – 4 medium sized zucchinis, ends trimmed
A few big handfuls of Thai basil (or whatever herb you please!)
½ cup raw macadamia nuts (or whatever nut you please!)
1 tablespoon fresh lemongrass, finely diced (optional)
½ long red chilli, deseeded, diced (optional)
1 fresh kaffir lime leaf, finely sliced
¼ cup softened coconut oil
1 teaspoon diced garlic
1 lime, juice only (or lemon!)
A few cups of in season small tomatoes, chopped in half
To make the zucchini noodles use a mandolin with a julienne attachment and slice into 5mm thick noodles or cut the noodles yourself, or just grate the zucchini or use a peeler and make ribbon strips – it will all taste the same!
To make the herb pesto, place herbs, nuts, lemongrass, chilli, kaffir lime leaf, coconut oil, garlic and lime juice in a blender and blitz until a rough paste is formed. Alternatively you could smash up roughly in a mortar and pestle. Taste and season with salt flakes.
When you are ready to serve, throw the zucchini and pesto together in a bowl and mix well, add in your tomatoes, and I like to garnish with extra herbs and nuts. Enjoy!
For more of Dani’s fabulous recipes visit thewholeheartedcook.com