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Courgetti with avocado pesto

Published: 5 Sep 16
Updated: 18 Mar 24

Is there anything avocado can’t do? We’ve used it to make a smooth, creamy pesto that’s stirred through courgetti for a healthier alternative to pasta.

Make the most of seasonal courgettes and try this courgetti in a tomato sauce – it makes a great low-carb dinner or side.

Easy
2016

Test kitchen approved

Serves 2
Hands-on time 10 min

Is there anything avocado can’t do? We’ve used it to make a smooth, creamy pesto that’s stirred through courgetti for a healthier alternative to pasta.

Make the most of seasonal courgettes and try this courgetti in a tomato sauce – it makes a great low-carb dinner or side.

Vegetarian recipes

Nutrition: per serving

Calories: 667kcals
Fat: 59.2g (11.4g saturated)
Protein: 17.2g
Carbohydrates: 10.6g (6.7g sugars)
Fibre: 11.4g
Salt: 0.3g

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Ingredients

3 large courgettes (about 600g), spiralised or cut into ribbons using a julienne or ordinary peeler

For the avocado pesto

2 ripe avocados
Small bunch fresh basil
2 tbsp olive oil
Finely grated zest and juice ½ lemon
½ tsp dried chilli flakes plus extra to serve
2 small garlic cloves
>25g parmesan, or vegetarian alternative, finely grated plus extra shavings to serve
40g toasted pine nuts

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Method

First make the pesto. Put all the ingredients except the pine nuts into a food processor with a large pinch of salt and pepper and blitz to a fine paste, then stir in the pine nuts.
Put the courgette into a large sieve or colander and pour over a full kettle of boiling water. Allow the courgette to sit in the sieve for a minute or two while it’s steaming, then drain and coat in the pesto. Serve scattered with extra parmesan shavings and a light sprinkling of chilli flakes.