If you want something simple, fresh and filling, this Pesto Courgetti is it.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 5 minutes
    • Italian
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Pesto Courgetti

    Recipe Information

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    4 x Large Courgettes

    1 x large ripe Avocado

    Juice x 1 Lemon

    50g Cashew Nuts

    1 clove Garlic

    20ml White Wine Vinegar

    60ml Olive Oil

    20g Fresh Basil Leaves

    10g Green Superblend Powder

    1x70g pack Sunshine Selection Seeds

    100g Green Pitted Olives

    Sea Salt and Black Pepper


    Chop the cashew nuts into small pieces.

    Dry fry them in a frying pan until just browned.

    Peel and finely chop the garlic.

    Tear the basil leaves into small bits.

    Put the olive oil, lemon juice, white wine vinegar, avocado flesh, basil, garlic, cashew nuts and the Superblend powder into a food processor.

    Pulse until you have a thick pesto.

    Using your Spiralizer, make your courgettes into spirals.

    Boil in some salted boiling water for 20 seconds.

    Drain, and gently mix through the pesto.

    Cut the olives in half and scatter over the top along with the seeds, season with some black pepper and serve.