We get a glut of courgettes in the summer so we find lots of ways to use them. This pesto is delicious and a healthy version using much less oil than traditional pestos
Course :
Lunch
Serving
4 People
Prep Time
20 mins
Cooking Time
25 mins
Skill
Easy
Pesto Ingredients
- 3 large courgettes (about 500g)
- 1 tbsp olive/rapeseed oil
- 50g Spinach
- 2 garlic cloves
- 2-3 tbsp lemon juice
- 75g parmesan or vegan alternative
- 30g basil
- 50g toasted pine nuts
- 300g pasta
Making your pesto
- Step1.Heat the oven to 220C. Trim the courgette ends and cut into half-moons. Toss in oil and seasoning and put on a baking tray in the oven to roast. Put a pan of water on to boil for the pasta.
- Step2.Put the spinach, chopped garlic, lemon juice, parmesan, basil and most of the pine nuts into a food processor
- Step3.Once courgettes are cooked remove from oven and cool. Add pasta to the boiling water and cook to packet instructions Add most of the cooled courgettes to the other ingredients in the food processor and pulse to create your pesto
- Step4.When pasta is cooked stir though pesto and top with remaining roasted courgettes, pine nuts and basil
Did you try this recipe ?
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I am a qualified counsellor and therapeutic coach with 30 years experience in helping people who’re going through difficult or challenging times, are wanting to make positive changes in their lives or who feel they have somehow lost touch with themselves or a part of themselves and want to live a more authentic life.
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