Ingredients

4 courgettes

Pinch salt (pink Himalayan)

8 Large tomatoes

2 Handfuls fresh basil finely chopped

1 Tbsp Olive oil

1 Garlic clove crushed

1 Tbsp Toasted pine nuts

Tomato Pesto with Courgette Spaghetti Method


Use a spiraliser or a veg/julienne cutter to cut courgettes into spaghetti like strips. Mix with salt and set aside. Bring pan of water to boil. But a cross on bottom of each tomato and boil for 20-30 secs then put them into bowl of cold water to remove skins and then cut to remove seeds. Finely chop tomato flesh then add basil, oil garlic and some salt in a pan and heat gently for 2-3 mins. Add courgette for another 1-2 mins and serve with pine nuts scattered. It's delicious.

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