Pesto Zucchini Noodles

Ingredients

• courgettes — 4 medium
• fresh basil leaves — 50g
• pine nuts — 40g
• parmesan cheese (hard) — 50g
• extra virgin olive oil — 60ml
• garlic clove — 1 medium
• lemon juice — 1 tbsp

Method

1. 1

   Use a spiraliser to turn the courgettes into long ribbons; if you don't have one, a vegetable peeler can create wide strips.

2. 2

   Place the basil, pine nuts, parmesan, garlic, and lemon juice into a food processor and pulse until coarsely chopped.

3. 3

   With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.

4. 4

   Heat a large frying pan over medium-high heat and add the courgette ribbons, sautéing for only 2-3 minutes until just tender but still firm.

5. 5

   Remove the pan from the heat and immediately toss in the fresh pesto, ensuring the ribbons are evenly coated.

6. 6

   Serve immediately while hot to avoid the courgettes releasing too much moisture.