Courgettes are rich in fibre and a good source of vitamin C. They’re currently in season, so it’s the perfect time to make the most of this versatile vegetable. This courgette pesto ‘pasta’ dish takes only minutes to prepare and it’s bursting with nutrients and delicious fresh flavours. I’m using a potato peeler to prepare the courgettes but if you have a spiralizer to hand this could be used instead.
Enjoy!
Nessa x
Courgette Pesto ‘Pasta’
Ingredients
Serves 2
- 2 small courgettes
- 1tbsp olive oil
- Salt and freshly ground pepper
- For the pesto
- 75g spinach leaves
- 25g pine nuts
- Handful basil leaves
- 2tbsp nutritional yeast
- 2tbsp olive oil
- Juice 1/2 lemon
Method
- Cut the courgettes into thin strips using a potato peeler. Leave to one side.
- Make the pesto by adding the spinach, pine nuts, basil, nutritional yeast, olive oil and lemon juice to a processor and blitz for a few seconds, or until combined.
- Place a large frying pan over a high heat. Add a tablespoon of olive oil. Once hot, add the courgette strips, season with a little salt and pepper and fry for about two minutes, stirring continuously.
- Take from the heat and stir through the pesto. Serve straightaway with some extra basil leaves and a few grinds of black pepper. Enjoy!
