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Courgetti with Herb Pesto

Courgette spaghetti with basil and parsley pesto and cherry tomatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

For the pesto
  • 1 bunch basil fresh
  • 4 sprigs parsley fresh
  • 50 g Parmesan in one piece
  • 75 ml olive oil
  • salt to taste
  • pepper to taste
For the courgetti
  • 600 g courgette approx. 2–3
  • 150 g cherry tomatoes red and yellow

Equipment

  • 1 spiralizer
  • 1 blender or hand blender
  • 1 grater
  • 1 frying pan

Instructions
 

  1. Wash the basil and parsley and pick the leaves. Set a few basil leaves aside for garnish.
  2. Grate the parmesan.
  3. Blend the herbs, parmesan and olive oil into a creamy pesto. Season with salt and pepper.
  4. Wash the courgettes and cut them into thin spaghetti with the spiraliser. Wash and halve the cherry tomatoes.
  5. Warm about 2 tbsp pesto in a pan. Add the courgetti and cook for about 3 minutes, turning carefully.
  6. Add the remaining pesto and the cherry tomatoes, toss gently and season to taste.
  7. Serve garnished with the reserved basil leaves.

Notes

The nutritional values are rough estimates for 1 of 4 servings. The original recipe gives approx. 250 kcal per serving.