Spinach Pesto Courgetti

Spinach Pesto Courgetti
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Prep Time5 minsCook Time3 minsTotal Time8 mins
Ingredients
 1 courgette
 1 handful of spinach
 ½ tsp chopped garlic
 1 handful raw cashew nuts
 1 tbsp olive oil
 ¼ cup Nutritional Yeast (gives it the parmesan taste)
 1 tsp Himalayan salt
 black pepper to taste
 1 small piece of fresh ginger (roughly 1/2 inch)
 ½ cup water (if you want it less saucy, add 1/4 cup water to make it thicker)
Method
1

Spiralize a courgette and keep aside whilst you prepare the spinach pesto

2

Into a NutriBullet, throw in a handful of spinach, your chopped garlic, raw cashew nuts, olive oil, nutritional yeast and salt

3

Add black pepper and your small piece of ginger

4

Pour in 1/2 cup of water or 1/4 cup if you want it more pesto thick rather than saucy runny

5

Blitz all the ingredients

6

Place your raw courgetti onto a pan (no oil needed), and cook on high heat for 1-2 mins. Make sure the heat is on high to burn off any water released and keep the courgette crispy

7

Add your pesto to the courgetti and mix. Turn off the heat as soon as the dish is hot enough to eat. No need to cook further.

8

Serve hot

9

Optional: garnish with toasted cashew nuts

Ingredients

Ingredients
 1 courgette
 1 handful of spinach
 ½ tsp chopped garlic
 1 handful raw cashew nuts
 1 tbsp olive oil
 ¼ cup Nutritional Yeast (gives it the parmesan taste)
 1 tsp Himalayan salt
 black pepper to taste
 1 small piece of fresh ginger (roughly 1/2 inch)
 ½ cup water (if you want it less saucy, add 1/4 cup water to make it thicker)

Directions

Method
1

Spiralize a courgette and keep aside whilst you prepare the spinach pesto

2

Into a NutriBullet, throw in a handful of spinach, your chopped garlic, raw cashew nuts, olive oil, nutritional yeast and salt

3

Add black pepper and your small piece of ginger

4

Pour in 1/2 cup of water or 1/4 cup if you want it more pesto thick rather than saucy runny

5

Blitz all the ingredients

6

Place your raw courgetti onto a pan (no oil needed), and cook on high heat for 1-2 mins. Make sure the heat is on high to burn off any water released and keep the courgette crispy

7

Add your pesto to the courgetti and mix. Turn off the heat as soon as the dish is hot enough to eat. No need to cook further.

8

Serve hot

9

Optional: garnish with toasted cashew nuts

Spinach Pesto Courgetti
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