For 2 portion: 2 medium courgettes 30g fresh basil 30g parmesan cheese 50g pine kennels, toasted in a pan good quality olive oil salt, pepper
Spiralise the courgette and cut into individual spaghettis if too long (mine came out like one ultra long spaghetti :D). Place onto a kitchen towel and tap dry.
If you like to serve this dish warm (recommended so that the sauce and courgettis mix better), cook the courgettis in boiling water for a few minutes. Drain and mix with the fresh pesto.
You can store the remaining courgettis in an airtight container lined with some kitchen towel in the fridge. The pesto can be stored in a clean and sterilised jar (etc. old jam jar) in the fridge.