Any courgetti fans out there!? This is one of my favourite meals in the world, and it couldn’t be easier to put together…
I made this courgetti with coriander pesto for lunch earlier today, and it took less than 20 minutes, plus it’s a brilliant way to fill up with healthy veggies!
I used a spiraliser, purchased on Juicers.ie a few years ago for €46.95, but I’m told that Amazon sell them quite cheaply too. Mine has three different width of graters, so I used the middle one to make these noodles.
Once they were made from the raw courgettes, I whizzed up the pesto in my blender.
Pesto sauces are so versatile, as they can be made from ingredients like sun-dried tomato, basil, parsley and even rocket. Any fragrant herb works really well. I happened to have coriander in the fridge, so I blended it up with toasted pine nuts, garlic, lemon juice, spices and seasoning. To make it that bit healthier, I used unsweetened almond milk and only a little bit of extra-virgin olive oil. The almond milk actually worked really well and made it taste even more creamy!
After that, I added some simple sliced tomatoes and finished it off with an extra sprinkle of freshly-ground black pepper.
If you don’t have a spiraliser, then a vegetable peeler works well too! But they’re a really good investment, and something to add to your birthday present wish-list 😉
- 2 courgettes
- 30g fresh coriander
- 45g pine nuts
- 80ml unsweetened almond milk
- 1 clove of garlic
- 1/2 tbsp cold-pressed extra virgin olive oil
- 1/2 tsp smoked paprika and extra to garnish
- 1/2 tsp cumin powder
- Himalayan pink rock salt and freshly ground pepper, to taste
- Dried chilli flakes, to taste
- The juice of half a lemon
- 2 tbsp nutritional yeast
- 1 medium tomato, to serve
- Preheat the oven to 180C.
- Place the pine nuts in a small baking tray and toast at 180C for 8-10 minutes until golden-brown.
- Rinse the coriander and courgettes, top and tail them.
- Process the courgettes through the spiraliser and separate into two bowls, set aside.
- To make the pesto, place remaining ingredients in the blender and combine until creamy.
- Add another splash of almond milk if necessary.
- Taste and add extra seasoning, if desired.
- Serve with fresh tomatoes and garnish with dried chilli flakes and a sprinkle of smoked paprika.
- Any leftovers can be stored in am airtight container in the fridge for 2-3 days.