Jamie Magazine
By Lizzie Harris
25 mins
Super easy
serves 4
Recipe From
Ingredients
4 courgettes
70-100ml olive oil, plus an extra splash
100g almonds
1 clove of garlic
a few sprigs of fresh basil
50g Parmesan cheese
½ a lemon
300g rocket
Method
- 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.
- 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.
- Slowly add the oil and pulse again until smooth. Season and toss the pesto through the courgette. Scatter over the saved rocket and serve.
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