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Courgetti with Vegan Red Walnut Pesto

  By JustGreen  ,     

February 27, 2017

 A perfect low-carb alternative to pasta! You can eat this dish cooked or raw. To eat cooked, simply heat the courgette and pesto in a wok pan. This is my go to Friday night supper because it’s super easy to make after a long week and goes very well with a glass of red vino :0)

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 2 servings


1- place the courgetti in a drainer over a sink or bowl with a pinch of salt whilst you prepare the sauce – be sure to squeeze off excess moisture before plating off your courgetti – this veggie is high in water and will make your sauce watery if you ignore this step.

2- place all pesto ingredients in a high speed blender and pulse until you have a smooth pesto (remember to place oil in blender first as this will help the blades)

3season with salt (to taste) and pulse again ~ Use pesto immediately or store in the refrigerator in a mason jar for later use.

4- place courgette on serving plates and top with pesto – you can also massage the pesto into the courgetti to ensure you get a nice even spread of pesto

5sprinkle chilli powder and walnuts on top of each serving to decorate

6- serve and enjoy!

credit to: http://graciouslygreen.com



2-3 courgettes (or zucchini), spiralized (use a potato peeler to create stops of “pasta” if you don’t have a veggie spiralizer (roughly 1 courgette per person)


1/4 cup sundried tomatoes

1/2 cup raw walnuts (soak in water for a few hours to help break-down the enzyme inhibitors on the brown skin)

1 or 2 medium cloves of garlic

3/4 cup extra virgin olive oil

a pinch of salt (to taste)

chili powder to taste (optional)


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