Courgetti With Creamy Almond Pesto |
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Prep Time: 5 Minutes | Cooking Time: 5 Minutes

Serves 2

Ah, our old friend the spiralizer. This is one of those meals that will do nicely after a busy day at work. You only need a very tiny amount of cheese to get a strong flavour, a little goes a very long way. Delicious hot or cold, make too much and save for the next day's lunch.  


  • 2 courgettes (zucchini), spiralized or sliced into ribbons with a vegetable peeler

For The Pesto:

  • 2 tablespoons of almonds
  • 1⁄2 clove of garlic
  • 30g (1 oz/2⁄3 cup) of basil
  • 1 tablespoon of grated Parmesan
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • A few basil leaves, to garnish


  1. Blitz all the pesto ingredients in a mini blender until smooth, then season to taste with salt and pepper. If it needs loosening up a little, mix in a splash of water.
  2. Heat a frying pan (with a lid) over a medium heat and warm through the courgette. Pop the lid on for about 4 minutes, so it steam-cooks and softens a little, but don’t let it go soggy.
  3. Lift the lid and toss the courgette around every so often so it cooks evenly. Remove the lid and stir through the pesto.
  4. Warm through for a minute or so, then serve garnished with basil leaves.


Recipe courtesy of The Fast Days Cookbook by Laura Herring, photography by Danielle Wood (Hardie Grant, £12.99)

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