Heat a non-stick, ovenproof frypan or pot over medium heat.
Grate the vegetables (I use the thinest grating disc on my food processor, though you could do it also by hand) and add to a mixing bowl with the almond meal and psyllium husks.
Stir to coat and then add the egg, basil leaves, paprika and salt and pepper.
Press into the pan and allow to sit a minute or two for the egg to start setting, then move to the oven.
Bake 25-30 minutes, until cooked and golden brown.
To make the coriander pesto, and the coriander, garlic and cashews to a food processor and blend a few seconds until finely ground.
Wipe down the sides of the bowl, then add the remaining ingredients and pulse to combine.
Serve the pancake with a generous dollop of pesto on top.
Recipe by to her core at http://tohercore.com/savoury-vegetable-pancake-coconut-coriander-pesto/