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  • 700G Cauliflower, trimmed and roughly chopped

  • ½ cup pine nuts

  • ¼ cup extra virgin olive oil

  • 2 cloves garlic, chopped

  • ¼ cup oregano leaves

  • 2 tablespoons finely grated lemon rind

  • 1 teaspoon dried chilli flakes

  • Sea salt and cracked black pepper

  • 400G Orecchiette

  • Grated parmesan or pecorino to serve

Place the cauliflower and pine nuts in a food processor and process until finely chopped. Heat a large non-stick frying pan over medium-high heat. Add the oil, garlic, cauliflower mixture, oregano, lemon rind, chilli, salt and pepper and cook, stirring occasionally, for 15 minutes or until the cauliflower is golden. While the caul...

  • 1 large bunch of Basil 

  • 2 ripe avocados 

  • ½ Cup of hemp seeds (or roasted walnuts when you can have it) 

  • 3 cloves garlic 

  • 2 tablespoons apple cider vinegar (or lemon juice when you can have it) 

  • ½ tablespoon salt 

  • ½ cup cold pressed virgin olive oil 

  • Ground black pepper to taste 


Pulse all ingredients, except olive oil together, until finely chopped. Add oil to form a thick paste. Add extra salt to taste 

Tip: Add the stone of the avocado on the top to prevent browning and you can refrigerate for a couple of days. 

 

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