Courgette ‘spaghetti’ with rocket pesto

Courgette ‘spaghetti’ with rocket pesto

Courgette ‘spaghetti’ with rocket pesto

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 413 21%
  • Fat 36.3g 52%
  • Saturates 6.3g 32%
  • Sugars .6g 1%
  • Salt 0.8g 13%
  • Protein 16.3g 33%
  • Carbs 5.7g 2%
  • Fibre 1.3g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Lizzie Harris
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Ingredients

  • 4 courgettes
  • 70-100 ml olive oil , plus an extra splash
  • 100 g almonds
  • 1 clove of garlic
  • a few sprigs of fresh basil
  • 50 g Parmesan cheese
  • ½ a lemon
  • 300 g rocket
Tap For Method
Recipe From

Jamie Magazine

By Lizzie Harris
Tap For Ingredients

Method

  1. Trim and julienne the courgettes, then pop the courgette ‘spaghetti’ in a colander with a splash of oil and a pinch of sea salt. Toss, then set aside over a bowl to drain for 10 minutes.
  2. For the pesto, toast the almonds, then pulse with the garlic in a food processor. Pick in the basil leaves, grate in the parmesan, squeeze in the lemon juice and most of the rocket (saving some to serve) and pulse to form a paste.
  3. Slowly add the oil and pulse again until smooth. Season and toss the pesto through the courgette. Scatter over the saved rocket and serve.