Quick pesto courgetti

    20 min

    Looking for a new way to prepare your garden's courgette harvest? Make low carb courgette "spaghetti", aka courgetti! With a spiraliser you can make this dish in 20 minutes. No waiting for the water to boil. The uncooked courgette is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. The hot olive oil makes it a warm, but this is not a hot dish.


    8 people made this

    Serves: 2 

    • 2 (20cm) courgettes
    • 100g Parmesan cheese, roughly chopped
    • 100g walnuts
    • 50 to 75ml olive oil
    • 1 small bunch parsley, chopped
    • 1 clove garlic, minced
    • 400g cherry tomatoes, halved
    • 150g Kalamata olives, halved

    Prep:20min  ›  Ready in:20min 

    1. Cut the two ends off the courgettes, then using a spiraliser, cut the courgettes into thin strips.
    2. Place the Parmesan cheese in a food processor and process to small crumbs. Add the walnuts and process into small crumbs.
    3. Heat the oil in a frying pan over a medium high heat until hot. Stir in the parsley and garlic, and remove from heat.
    4. Toss the courgetti with the hot oil mixture and Parmesan and walnut mixture. Top with tomatoes and olives and serve.

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