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Quick pesto courgetti recipe

Quick pesto courgetti recipe

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  • Diet & lifestyle
  • Vegetarian
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Looking for a new way to prepare your garden's courgette harvest? Make low carb courgette "spaghetti", aka courgetti! With a spiraliser you can make this dish in 20 minutes. The hot olive oil makes it a warm, but this is not a hot dish.

8 people made this

IngredientsServes: 2

  • 2 (20cm) courgettes
  • 100g Parmesan cheese, roughly chopped
  • 100g walnuts
  • 50 to 75ml olive oil
  • 1 small bunch parsley, chopped
  • 1 clove garlic, minced
  • 400g cherry tomatoes, halved
  • 150g Kalamata olives, halved

MethodPrep:20min ›Ready in:20min

  1. Cut the two ends off the courgettes, then using a spiraliser, cut the courgettes into thin strips.
  2. Place the Parmesan cheese in a food processor and process to small crumbs. Add the walnuts and process into small crumbs.
  3. Heat the oil in a frying pan over a medium high heat until hot. Stir in the parsley and garlic, and remove from heat.
  4. Toss the courgetti with the hot oil mixture and Parmesan and walnut mixture. Top with tomatoes and olives and serve.

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Reviews & ratingsAverage global rating:(3)

Seared Salmon With Courgetti And Pesto

Healthy eating at it’s best with this tasty seared salmon that nestles on a bed of courgetti/zucchini noodles and is smothered in a rich and tasty pesto sauce.

Forget heavy pasta dishes, instead, opt for this light and tasty courgetti/zucchini noodles instead. If you don’t want to go all out on the veggie noodle front you could also do this recipe with half normal spaghetti instead.

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Courgetti with Pesto

Do you want to know something funny? I really needed to make this dish, not only because I love courgette, but because I received a lot (and I mean a lot!!) of eco courgettes from a group I joined a few mounths ago. So I said to myself “what are you waiting for to make a courgetti with pesto sauce. ”

And of course, I had to shared it with you because it is as easy as healthy and delicious. Also a great way of having a raw vegan dish, so you get all the nutrients from courgettes (or zucchinis).

Courgettes contain just a few calories and a lot of water, vitamin C, potassium and fibre (this one mainly in the skin).

On the other hand, pesto is a delicious italian sauce typically mixed with pasta and it is made with a good handful of basil. I’m not sure if I already commented this, but I am a big basil enthusiast. For me basil smell is one of the pleasantest smells ever!

And at the end I topped my courgetti with some pine nuts I saved before blending and hemp seeds to add even more flavour and proteins. It is not necessary but it is highly recommended, this way you will get a dish even more beautiful.

Pesto Courgetti recipe

100g homestyle bacon – dice (1cm)
75g green beans – trims ends & slice (2cm)
1 tbsp basil pesto
30ml cream
2 courgettes
1/4 lemon – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above.

Courgettes: Trim the ends, then use a potato peeler to slice the flesh into ribbons.

Saucy bacon & greens: Place a pan on medium-high heat with a drizzle of olive oil, add the bacon and fry for 5 minutes until golden. Add the green beans and sauté for 2 minutes before adding the pesto and water (30ml). Mix well, then pour in the cream and cook for another 3 minutes until the green beans are almost cooked, then add the courgette ribbons and mix through for another 1 minute. You can add more water if necessary to loosen.

Serve in a bowl, seasoned with salt and pepper and add a squeeze of lemon juice to taste.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Pesto Courgetti with Sun Dried Tomatoes

When spiralized vegetables became cool, it seemed like every veggie lover and their cats went and bought a spiralizer, often in an attempt to kid the kids they were having spaghetti. We absolutely love this pesto courgetti recipe which has quickly become a staple at TGH HQ. And the best thing about this recipe – we’ve worked out you don’t really need to invest in a sprializer to make this gorgeous courgetti. All you need is a really sharp nice and a little patience! It’s super easy to cater for the meat eater and the vegetarian at the same time – simply cook the chicken separately and add after. You can expect courgettes and onions in our veggie boxes throughout Summer.

Time Preparing:
20 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Summer

– 4 Courgettes
– 1 Chicken Breast (optional)
– 4tbsp Pesto
– 2 Onions
– Handful of Sun Dried Tomatoes
– Olive Oil
– Parmesan
– Black Pepper

1. If using a spiralizer, work the courgettes through the machine. If you’re going at it with the knife, chop both ends of the courgettes and discard. Cut the courgette into manageable sections length ways, before cutting as finely as you can
2. Finely chop the onions – we find red onions compliment this dish perfectly, but white & green work nearly as well
3. If using chicken, cut the chicken breast into small chunks before frying on a high heat with the olive oil. Once cooked through and crispy on the outside, set to one side
4. On a medium heat, gently cook the chopped onions for around 5-8 minutes before adding your courgetti for a further 5 minutes
5. Add the pesto (either home made if you’ve got the time, or shop bought), ensuring the courgetti and onions are completely coated
6. Chop the sun dried tomatoes into small chunks and add to the mix
7. If using chicken, stir in the chicken before serving with parmesan and black pepper

  1. Heat a clean, dry frying pan to a medium heat. Pour in the pine nuts and move them around with a spatula until they turn golden brown. Decant the pine nuts into a dish.
  2. Pour the olive oil into the pan and allow to heat a little before adding the garlic.
  3. Once the garlic aroma begins to fill the air, add the tomatoes (be careful they will spit a little). Move around in the pan until the tomatoes begin to turn squishy.
  4. Pour the spiralized courgette into the frying pan and toss in the warm olive oil with the tomatoes. All you want to do here is heat it through, don’t allow it to cook for too long as otherwise it will lose texture. It takes about 2 minutes to heat the courgette through.
  5. Turn off the heat and add the tablespoon of pesto to the vegetables, stir so that they are well coated with the pesto.
  6. Finally, sprinkle with the toasted pine nuts and serve.

To say Saturday was epic would be an understatement. Thank you so much to everybody who came along, tried my recipes, and chatted about healthy living!


Everyone needs a go to quick supper recipe that is light, healthy, easy to make and preferably using as few pans as possible. I am currently loving using all the wild garlic that is growing rapidly in my garden. I can hardly keep up with the supply! Pesto is one obvious use for this delicious leaf but I also love to use it where I might otherwise have reached for some spinach. Here it is a natural fit with a spanking fresh piece of cod loin. Pesto over the top, wilted leaves underneath and the courgetti just adds that bit of necessary mildness that calms the who thing down. The tomatoes are something that you could leave out but I love the extra splash of colour that they give. If you need more, a side of some crispy fried potatoes is perfect.

4 pieces of cod loin (about 150g – 175g each)
Rapeseed oil for frying
3 medium sized courgettes, spiralized or shredded with a julienner
Two handfuls of washed wild garlic leaves (or use spinach)
Four heaped tablespoons of wild garlic pesto, made with dill as well
Four small tomatoes, cored and roughly chopped
Extra virgin olive oil
Sea salt and black pepper
Dill and extra pine nuts to garnish

Heat a frying pan with some rapeseed oil and have four plates ready warming in the oven.

Season the cod well and fry until golden on each side and only just cooked through. Remember that they will keep cooking whilst you keep them warm. How long very much depends on the thickness of the fish but approximately two to three minutes on each side should be about right.

Keep the fish warm on a plate in a VERY low oven. Quickly heat more rapeseed oil (about a tablespoonful) and add the courgette and tomatoes. Stir around fpr a minute or so and then add in the wild garlic to just wilt. Season and add a squeeze of lemon juice.

Take your plates and divide this mix between them. Sit the cod on top and then drizzle the pesto over and around. You may want to loosen it up with more extra virgin oil. Garnish with dill and squeeze more lemon over the whole thing, along with a final dusting of sea salt and black pepper. Serve at once.

If you are making this for lots of people you could of course bake or roast your fish in the oven, about 200c for six to eight minutes. Sit on a buttered baking tray, dot more butter over the top of each piece of cod. This will help get it a little bit golden. You could of course use oil but harder to get any colour on the fish.

Field Mushrooms with Kale Pesto and Courgetti

I was inspired by my friend Lisa to create this yummy grilled field mushroom with kale pesto and courgetti. The inspiration came last weekend when we went for a lovely walk in the Peak District and as usual we had lots of chats about health, exercise, life plans and of course food! She mentioned that one of her favourite quick and healthy dinners was grilled mushrooms with feta. Sounded delicious! As I love big juicy field mushrooms (especially sandwiched in some sourdough to make mushroom burgers) I decided to make my own vegan version with some cashew cheese and kale pesto.

It’s super tasty, light but really satisfying at the same time. I think it’s perfect on a bed of courgetti but my husband squished his mushroom into a flatbread to make a burger (he also had some sweet potato chips so he was very happy!).

I used cashew cheese and vegan kale pesto to top my mushrooms and I think it’s just as good – really tasty! But if you eat cheese then some feta or goats cheese would be amazing with these. You could also use any greens to make your pesto such as spinach, rocket or traditional basil.

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Raw Pesto Courgetti

This fast and easy raw dish is light and fresh, making it perfect for summer when you don’t want to be cooking in a hot kitchen (especially with this heat wave we’re having). I love how filling it is without causing any bloat.

If you like pasta but want something a little lighter and lower carb, then courgette-spaghetti (courgetti) is for you! Spiralized courgette is a perfect base for any pasta sauce.

Simple pasta dishes are hard to beat, especially when you don’t have much time and you want something trusty, quick and tasty. Nowadays there are so many ‘healthy’ pasta substitutes hitting the grocery stores – from red lentil pasta to green pea, however, most of them aren’t low-FODMAP. The good news is that this veggie version is! Of course you could always make this pesto and have it on low-FODMAP pasta, if you prefer!

By swapping pasta for veg you are consuming a meal bursting with nutrients and giving your body loads of energy. I don’t cook my courgetti as I like the delicious crunch it has when eaten raw. The added bonus of this no-cook recipe is how quick and easy it is to make.

If you don’t have a spiralizer but want to try this recipe you could always use a vegetable peeler and peel your courgette into thin strips, the texture will be a little different due to the size but it’ll still be just as delicious! You could probably buy some pre:spiralized courgette at your local store but these are usually covered in plastic so for those environmentally conscious of you it’s best to use the peeler.

This healthy pasta alternative is a good way to use up all those summer courgettes. It’s delicious for lunch or as a light summer dinner. It only takes 15 minutes to make and there’s no cooking involved – making this easy recipe a great summer staple!

If you want to cook your courgette just sauté it for a couple of minutes on medium heat. Don’t over cook the courgetti as it’ll go soft and mushy, which won’t taste good! I think this is great hot or cold, I have it both ways. I usually like it hot for a light winter meal but cold as a summer dish.

This really is the perfect recipe for summertime when courgette, tomatoes, and basil are growing in abundance. The courgette makes a perfect base for this delicious dairy and nut free pesto. The fresh basil, tangy lemon and juicy tomatoes all make for a wonderful combination.

Watch the video: Zoodles Recipe with Avocado Pesto. How to Make Zucchini Noodles (July 2022).


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  4. Heber

    the analogues exist?

  5. Nigel

    I already have

  6. Ansgar

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  7. Rob

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