Pesto Courgettis


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.


For the pesto, blitz fresh basil with parmesan cheese, toasted pine nuts and a good glue of olive oil in a food processor. Season to taste with salt and pepper.

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.

Enjoy 🙂

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