Courgetti with rough basil pesto & cherry tomatoes
Ingredients
- 50g pine nuts
- 2 cloves garlic
- 1 large bunch fresh basil
- 50g fresh grated parmesan cheese (or vegan equivalent)
- 150ml extra virgin olive oil
- juice of ¼ lemon (optional)
- salt and pepper
- 4 courgettes
- olive oil
- 16 cherry tomatoes
- handful fresh rocket
- grated parmesan and basil leaves to garnish
Method
- For the pesto, very lightly toast the pine nuts under the grill for 2 mins.
- Add to a food processor with the rest of the ingredients, blitz and season.
- For a rougher pesto, bash the ingredients together rather than using a food processor.
- Trim and spiralize or julienne the courgettes, toss in a splash of olive oil and a pinch of salt and put in a colander to drain for 10 mins.
- Place a large frying pan over a medium heat, add the courgetti and toss over the heat for 2-3 mins until softening.
- Remove and set aside to keep warm, heat a little olive oil in the pan, add the tomatoes and fry for 2 mins.
- Add the courgetti, rocket and pesto, toss until heated through and serve in warm bowls with a little grated parmesan and basil leaves.
