I love a good cooking session, but as of late I’ve been finding that I cook a lot of healthy dishes that I rarely post about on social media. The first of these is my pesto courgetti. I make plant-based pesto from scratch, and then add to lightly fried courgette noodles with a few added extras to make it a meal you can easily recreate yourself. It’s something I whip up all the time, if not with regular pasta, fried onions, garlic, and mushrooms, and wilted greens.
Pesto courgetti recipe
Serves: 1
30g basil
2 garlic cloves
1 handful cashew nuts
2 handfuls pine nuts
100ml olive oil
1 lemon
Pinch of salt
+
1 courgette
Splash of olive oil
1 tomato, chopped
Sprinkle of pine nuts
Pinch of chilli flakes
- Start off by tearing up your basil from the stems and then the leaves themselves
- Pop the leaves into a food processor, followed by garlic cloves, cashew nuts, pine nuts
- Chop your lemon in half and juice directly into the food processor, catching pips in your hand or a small sieve
- Pour in your olive oil, put the lid on and process until it reaches your desired pesto consistency
- When you’re happy, pour the pesto into a bowl, and refrigerate for a short while to firm up
- In the meantime, spiralise your courgette(s) – I use my Gefu Spiralfix Spiraliser, find out why I prefer it here
- Lightly fry the courgetti in a small frying pan with a teeny splash of olive oil, and wait until they soften and brown slightly before serving straight into a bowl
- Then add in your pesto, chopped tomato pieces, pine nuts, chilli flakes
- Mix up and enjoy
