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Courgette ‘spaghetti’ with rocket pesto
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Total Time:
25 minutes
Ingredients:
  • 4 courgettes
  • 70-100 ml olive oil plus an extra splash
  • 100 g almonds
  • 1 clove of garlic
  • a few sprigs of fresh basil
  • 50 g Parmesan cheese
  • ½ a lemon
  • 300 g rocket
Instructions:
  • Julienne the courgettes and place them in a colander with oil and a pinch of sea salt. Let it drain for 10 minutes. For the pesto, toast the almonds and pulse with garlic in a food processor. Add basil, parmesan, lemon juice, most of the rocket, and pulse into a paste. Slowly pour in the oil and pulse until smooth. Season and mix the pesto with the courgette. Top with remaining rocket and serve.

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