Raw courgetti spaghetti with red and green pesto and macadamia parmesan

Spaghetti - 
Take a cougette and spiralize if you have the device. If not use a vegetable peeler to create ribbons like thick tagliatelle. pour on a little olive oil and a sprinkle of salt and massage briefly to soften.

Red pesto - 
Drained sundried tomatoes, half a jar should serve 4 if doing both red and green pesto's. Blend with half a teaspoon of mixed dried italian herbs such as oregano, thyme and basil, a handful of cashews and 2 tablespoons of oliveoil. Take it to a fairly smooth consistency.

Green pesto - 
Whole 'bush' of basil, handful of cashews or pinenuts, half a bag of wild rocket or other preferred green such as spinach, watercress or wild garlic. Blend with half a clove of garlic, juice of half a lemon, good sprinkle of salt, tablespoon of nutritional yeast and olive oil. 

Macadamia paramesan - 
Blitz macadamia nuts (60g) with 2 tablespoons of nutritional yeast and half a teaspoon of pink or other good salt, take to a fine dust close to paramesan texture.