Clean Pesto & Courgetti – mmmmm!

Toast a good handful of pine nuts and leave to cool whilst you use a vegetable peeler to make ribbons of courgette (or if you like gadgets get a spiralizer to make ‘spaghetti’ from your courgettes).

Once cool, blitz the toasted pine nuts in a food processor with the zest & juice of ½ a lemon, 2 handfuls fresh basil, ½ teaspoon of chilli flakes and a couple of tablespoons of olive oil (add more oil and blitz again if the pesto is too thick).

Put the courgette ribbons into a large pan on a low heat, add the pesto mix and give it a good mix around. Add a splash of water, put the lid on and gently steam for a couple of minutes until the courgette is slightly softened. Check after a minute as you may need a splash more water if it starts to stick.

This is perfect on it’s own or with other vegetables cooked separately first – try some red peppers, tomatoes and mushrooms mixed in OR if you’re a meat eater add some left-over chicken but make sure it’s properly heated through if you are adding it to the mix.

That’s it! A big hit of greens, easy peasy and really tasty too!

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