Avocado and Basil Pesto Courgetti

By Sunday, August 03, 2014

Courgetti has become amazingly popular recently, so this recipe was my way of seeing what all of the fuss was about! Although I could never completely turn my back on pasta, this is a very light yet satisfying alternative for when you are feeling virtuous! Everything about this recipe is super healthy and very nutritious - from the avocado, to the walnuts, to the courgettes, every ingredient offers fantastic benefits to your health. However, the 'pesto' is arguably the star of the show. I know it sounds like a very strange combination to have on 'pasta', but trust me, it works really well. The roasted walnuts add a delicious nuttiness to the sauce that the parmesan in a conventional pesto would have otherwise done. Give this a try if you want a healthy alternative to pasta. 




Serves 6

You will need:
6 courgettes
2 ripe avocados
1 lemon, juiced
2 large handfuls basil
85g walnuts, roasted
salt
pepper


Begin by adding the basil, walnuts, lemon juice, avocados and seasoning to a food processor. Blend to form a smooth pesto. Leave to one side. 





Use a vegetable peeler to cut the courgettes into long thin slices. 




Cut each courgette slice into the same sort of size as tagliatelle. 




Saute the courgette slices in a little olive oil, salt and pepper, just until they have a little bit of colour (you can serve the courgettes totally raw, but I personally prefer it when courgettes have been cooked a little). Mix the pesto into the courgettes, and there you have it...courgetti! Serve with fresh basil and enjoy!


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