This has to be one of my favourite all time go to recipes & such fun to make using my Spiraliser (you do need one for this recipe) It never fails to impress, it always looks good yet is incredibly simple and quick to make. Its wonderful hot or cold. If you want it cooked them just steam the courgetti for a few minutes then stir in the delicious pesto. Top with some fresh basil & freshly ground black pepper. Its also nice with some supersweet cherry tomatoes stirred through for a bit of fun.
1 Large courgette.
100g Fresh basil.
1 to 2 cloves of garlic depending on taste.
4 Tablespoons of good quality extra virgin olive oil.
Pinch of Himalayan Rock Salt.
2 Teaspoons of fresh lime juice.
Freshly ground black pepper.
Spiralize the courgette and set aside.
Toast the pinenuts by popping them in a dry frying pan and putting them on the heat and keep stirring or shaking them till they are slightly browned. This doesn't take long, don't take your eye off them or they will burn.
Put the Basil, pinenuts, garlic, salt and oil in your blend and blitz till its all well combined.Season if required with salt and black pepper.
Stir the pesto through the courgetti.
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