Pesto Courgetti

Pesto Courgetti

One for the veggies. Also, with this dish you can convert that friend who looks down on the spiralizer. The fresh homemade pesto is mind blowing.


Cooking courgetti. Courgettes are full of water, which is why they take so long to cook. You want to reduce them down, so be patient.

Making your own pesto is so easy. It’s just Parmesan, nuts, basil, mint, olive oil, salt, pepper and garlic. You won’t want to buy the potted stuff again.

If you don't have a spiralizer, don't worry! Just chop your courgette into very thin strips and cook the same way!




  • 1 Bag of Grated Parmesan - £1.30

  • 1 Bunch of Mint - £0.70

  • 1 Bunch of Basil - £0.70

  • 3 Cloves of Garlic - £0.30

  • A Bag of Pine Nuts - £2.80

  • 8 Courgettes - £3.02

  • 1 Bag of Frozen Peas - £0.67

  • Total Cost - £9.49 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Spiralize 8 Courgettes.

  2. Fry 3 chopped cloves of garlic in a deep-set pan. Then add the courgetti and cook until the water has evaporated, around 25 minutes.

  3. While that is cooking, chop your mint and basil together, and toast your pine nuts in a separate frying pan, without any oil. They burn quickly so keep moving them about and keep an eye on them. We want them golden, not black.

  4. Take the courgetti off the heat. Put into a serving bowl. Add a generous amount of salt and pepper. Add the frozen peas, the herbs, pine nuts and finally the grated Parmesan. Mix together. Scatter the remaining Parmesan over the top, along with a good drizzle of olive oil.

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