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)