Delicious and refreshing! The perfect, peaceful lunch for a hot and sunny day!

Ingredients for one:

  • 1 medium-sized cucumber per person
  • 1 teaspoon olive oil, extra virgin
  • Sea salt and black pepper
  • Vegan parmesan for decoration
  • 2 tablespoons parsley pesto

Parsley Pesto (for 3-4 servings):

  • 1 bunch parsley, washed and drained
  • 2 handful of cashews (or sunflower seeds), ideally soaked for 20 min and drained
  • 1 teaspoon sea salt
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil, extra virgin
  • 100 ml plant-based milk (e.g. oat milk)

For the pesto, put all ingredients in a high-speed blender and blend until smooth. Add some water if too thick, add more cashews or sunflower seeds, if too thin. Set aside.

For the cucumber tagliatelle, use a vegetable spiralizer and create tagliatelle, or any other vegetable pasta variation your spiralizer offers.

Put the cucumber pasta on a pasta plate, add sea salt, and a little bit of olive oil. Put two tablespoons parsley pesto on top of the cucumber pasta. Add some vegan parmesan, and some black pepper.