Fresh Pesto with Courgette Spaghetti
Fresh Pesto with Courgette Spaghetti

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fresh pesto with courgette spaghetti. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

We've served our courgette spaghetti with home made pesto and seasoned, pan fried chicken fillets. All you need to do is blend a few ingredients and you've got a fresh and punchy sauce. Using a julienne peeler/cutter, cut the unpeeled courgettes into long, spaghetti-like strips (stop when you get.

Fresh Pesto with Courgette Spaghetti is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Fresh Pesto with Courgette Spaghetti is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have fresh pesto with courgette spaghetti using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fresh Pesto with Courgette Spaghetti:
  1. Make ready 1 clove garlic, crushed
  2. Take 80 g fresh basil, washed and stalks removed
  3. Prepare 50 g pine nuts, very lightly toasted
  4. Take 60 g parmesan cheese, finely grated
  5. Take 6 tsp olive oil
  6. Make ready Freshly ground black pepper
  7. Get 1/2 tsp salt
  8. Take 8 courgettes cut into spaghetti

Combine the pesto with the spaghetti, tomatoes and avocado and serve cold, or this can be very gently warmed through in a pan if you prefer. For the courgetti, spiralize or cut the courgette with a julienne peeler or thinly slice lengthways, then cut into thin strips with a sharp knife. Plate of spaghetti with zucchini, pesto sauce and cheese on table, closeup. Baby spinach salad with quinoa served in a white plate.

Instructions to make Fresh Pesto with Courgette Spaghetti:
  1. Add the garlic, salt and pine nuts to a food processor (or use a pestle and motar). Pulse mix until the pine nuts are well ground.
  2. Add the basil leaves and pulse blend again until the leaves are well combined.
  3. Tip the mixture into a medium sized bowl and stir in half of the parmesan.
  4. Add 3 tsp of olive oil and stir gently.
  5. Add the salt and the rest of the parmesan and stir gently again. Add in the remaining olive oil tsp by tsp until you get the right consistency (it should be a thick, oozing paste). Season to taste with black pepper and more salt if required.
  6. You can serve the pesto with hot or raw, cold courgette spaghetti. If serving hot, stir fry the courgette spaghetti in a wok for 2 minutes then stir through the pesto just before serving.

Pouring basil pesto sauce onto pasta in plate. Fresh zucchini pasta with pepper and fried sausage close-up. Who would have thought that the humble courgette (or zucchini) could be spiralised into spaghetti noodles? It is fresh and fragrant from the basil and there is a delicious contrast of flavours between the sweet nectarine, creamy pesto sauce and creamy cool cheese. If using unsalted, you may have to.

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