Courgetti with Sunflower Seed and Basil Pesto
4th Mar, 2015


  • 3 x courgettes
  • For the pesto
  • 1 tbsp olive oil
  • 1 handful basil leaves
  • 1 handful spinach leaves
  • 30g sunflower seeds
  • 30g cashew nuts
  • Pinch salt
  • Pinch pepper
  • Juice ½ lemon

Equipment required:

Using a julienne peeler, peel the courgette into long thin strips, similar to spaghetti. Once you get to the seedy part of the courgette stop peeling that side and turn the courgette and continue to peel the next strip. Place the courgette in a large bowl.


To make the pesto simply place all the ingredients in a small food processor and blitz to a coarse consistency. Tip this into the bowl with the courgette and mix well. Add a squeeze of lemon juice to serve.

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