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
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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.
Recipe From

Jamie Magazine

By Lizzie Harris