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 😉 

Let me know if you make and like this courgetti! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello :)

Creamy Courgette Noodles with Coriander Pesto
Serves 2
A filling and nourishing lunch or dinner dish that takes very little time to prepare!
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Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Prep Time
8 min
Cook Time
10 min
Total Time
18 min
  1. 2 courgettes
  2. 30g fresh coriander
  3. 45g pine nuts
  4. 80ml unsweetened almond milk
  5. 1 clove of garlic
  6. 1/2 tbsp cold-pressed extra virgin olive oil
  7. 1/2 tsp smoked paprika and extra to garnish
  8. 1/2 tsp cumin powder
  9. Himalayan pink rock salt and freshly ground pepper, to taste
  10. Dried chilli flakes, to taste
  11. The juice of half a lemon
  12. 2 tbsp nutritional yeast
  13. 1 medium tomato, to serve
  1. Preheat the oven to 180C.
  2. Place the pine nuts in a small baking tray and toast at 180C for 8-10 minutes until golden-brown.
  3. Rinse the coriander and courgettes, top and tail them.
  4. Process the courgettes through the spiraliser and separate into two bowls, set aside.
  5. To make the pesto, place remaining ingredients in the blender and combine until creamy.
  6. Add another splash of almond milk if necessary.
  7. Taste and add extra seasoning, if desired.
  8. Serve with fresh tomatoes and garnish with dried chilli flakes and a sprinkle of smoked paprika.
  1. Any leftovers can be stored in am airtight container in the fridge for 2-3 days.
Rosanna Davison Nutrition https://www.rosannadavisonnutrition.com/





  • Therese McInerney

    Going to make this tomorrow – just got my spiralizer on amazon, can’t wait 🙂