As someone who gave up vegetarianism in order to rid myself of candida I have been wanting to create more vegetarian dishes that are reasonably candida friendly because technically almost nothing is. Walnut are considered one of the less moldy nuts out there but if you want to be extra cautious then soaking them in lemon juice and water, then drying them out on a low heat in the oven beforehand will help.
100g walnuts/ 1 cup
2 full cups of basil
3/4 cup olive oil
1/2 jar of passatta (340g)
1 grated carrot
2 tbsp water
Make a pesto by blending the walnuts, then adding the basil to the blender, combining and then slowly adding the oil as you blend on minimum speed.
Sauté the carrot and leek in a little oil on medium until softened, roughly 5 minutes.
Add the passatta and the water, cook for a further 5 minutes or so until the sauce has reduced.
Add this to the walnut pesto and blend but leave it nice and chunky so it (kind of) resembles a bolognaise but it will look thick and creamy, serve it with courgetti and a rocket salad with artichokes and cherry tomatoes on top.