appetite magazine
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 ΒΌ lemon (optional)
  • salt and pepper
  • 4 courgettes
  • olive oil
  • 16 cherry tomatoes
  • handful fresh rocket
  • grated parmesan and basil leaves to garnish
Method
  1. For the pesto, very lightly toast the pine nuts under the grill for 2 mins.
  2. Add to a food processor with the rest of the ingredients, blitz and season.
  3. For a rougher pesto, bash the ingredients together rather than using a food processor.
  4. 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.
  5. Place a large frying pan over a medium heat, add the courgetti and toss over the heat for 2-3 mins until softening.
  6. Remove and set aside to keep warm, heat a little olive oil in the pan, add the tomatoes and fry for 2 mins.
  7. Add the courgetti, rocket and pesto, toss until heated through and serve in warm bowls with a little grated parmesan and basil leaves.
Recipe by appetite magazine at https://www.appetitemag.co.uk/courgetti-with-rough-basil-pesto-cherry-tomatoes/