Courgetti Spaghetti


  • 1-2 courgette/zucchini per person
  • A large handful of basil
  • One handful spinach
  • 30g walnuts
  • 1 clove of garlic
  • 2 tablespoons  of extra virgin olive oil
  • Juice of 1 small lemon
  • Salt and pepper

Nutritional Info

  • 343 Calories
  • 10g Protein
  • 20g Carbohydrate
  • 7g Sugar
  • 6g Fibre
  • 27g Fat


  • Cut the stem of the courgette off and use a spiraliser or mandolin to turn the courgette into noodles
  • Lightly toast the walnuts and leave to cool
  • Add basil, spinach, lemon juice, walnuts and garlic in a blender and blitz
  • Slowly add oil as you blend, until you’re happy with the consistency
  • Coat the courgette with the pesto and mix through some brightly coloured cherry tomatoes
  • Add salt and pepper to taste