What could be more simple yet taste divine, but lemony pesto courgette spaghetti with nectarine. Low carb, low cal, high protein, what more could you ask for?
This meal is ideal for vegans, health conscious and for meat-free days. This no-cook recipe is is quick to make, (about 10 mins!), tasty and very pretty! The fragrant creamy pesto contrasts with the sweetness from the nectarines.
This makes a lovely starter, a light meal, ideal for lunch-boxes and can be made more substantial by adding in olives and torn mozzarella (for non-vegans).
Ideally the courgette spaghetti is made with a spiraliser. But if you do not have one, grated courgettes give a similar result.
* Top tip: If you are unsure about investing in a desktop spiraliser, manual spiralisers which work a bit like pencil sharpeners work well for courgettes & are a lot cheaper.
Added note: I have just spotted & ordered a cheap table-top spiraliser which includes a no-quibble guarantee.
Preparation time: 10 mins
100g fresh basil leaves
30g raw cashews
30g pumpkin seeds
3 plump garlic cloves, peeled
2 tbsp grated lemon zest
3 tbsp lemon juice
70ml extra virgin olive oil
1/2-3/4 tsp salt (to taste)
3-4 courgettes, spiralised ideally.
2 nectarines (though peaches also work well)
Put basil, cashews, pumpkin seeds, peeled garlic cloves, lemon zest, lemon juice into a blender and pulse for about 10 seconds to coarsely chop.
Then add the olive oil and pulse for a further 10 seconds.
Season with salt and pepper.
Toss this lemony pesto mixture with the courgette spaghetti. Stir in segments of nectarine.
If adding, tear mozzarella into rough pieces and add to the spaghetti dish. Arrange on two plates and enjoy!
Don’t forget you can find my favourite recipes in my FREE eBook here.