Great for picnics, this salsa blobs itself nicely onto the top of all crackers, breads and burritos. Evie loves hers with baby sweetcorn on the side. Actually, she loves everything with baby sweetcorn on the side.
Keeps for around four days when refrigerated in a sealed container.
1 small courgette
85g vine tomatoes
10g raw vegan pesto
5ml raw pumpkin seed oil
1/4 clove of garlic
Crush the garlic. Blend everything in a high-power blender or food processor until it becomes finely blended yet still with chunks.