Courgette/Zucchini Noodles with Walnut Basil Pesto
A deliciously nutty and healthy pesto with spiralized veggies
1 cup (80g)
Parmesan cheese, grated
Approx. 12 nuts (30g)
3 1/4 cup (80g)
Fresh basil leaves, washed & dried
2/3 cup (150ml) plus extra for greasing
Extra virgin olive oil
Preheat the oven heat to 120°C fan/ 140°C electric/ gas mark 1/ 275°F.
Place the spiralized courgette or noodles in a dish greased with olive oil.
Bake for 25-30 mins.
Meanwhile prepare the pesto by placing the walnuts in a blender and mix at high speed until broken down.
Next add Parmesan, basil leaves, garlic and salt and a little drop of olive oil.
Begin to blend while pouring in the remaining olive oil until you reach desired consistency.
Spoon through courgette once ready. Serve with some extra Parmesan and some black pepper.
Any leftover pesto can be stored in the fridge for up to one week in an airtight container.