Pesto courgetti

Pesto is the go-to low carb, high fat, ketogenic pairing with almost anything savoury. I plonk it on just about anything, salad, tuna, eggs, low carb wraps and crackers, steak, chicken, through courgetti. It’s also gluten free and vegetarian. Use fresh ingredients and good oil. Use your own judgement with the olive oil. I pour it in until it reaches the consistency I like, which can be anywhere from 1/4 cup to 1/2 a cup. You can either use a mini food processor or pound everything up in a mortar and pestle. You can store the pesto in the fridge for up to a week if you don’t use it all up in one go. 

SERVES 4
NUTRITIONAL INFO PER SERVE WITH ZUCCHINI
carbs 3g / fat 50g / protein 10g

INGREDIENTS
3 handfuls fresh basil
1/2 cup pine nuts (or other nut of your choice)
1/2 cup parmesan cheese
Pinch of salt
Squeeze of lemon juice (optional)
1/2 clove of garlic (optional)
1/2 cup olive oil
1 zucchini (courgette) per person

BLEND, ADD, GRATE, STIR, SPIRALISE…
Peel and mince or dice up the garlic. Blend the basil leaves and the garlic together. Add the pine nuts and blend. Grate the parmesan in, add a pinch of salt, a squeeze of lemon juice (optional), and stir in the olive oil.

Spiralise or julienne peel the zucchini to make courgetti. Heat a large pan with a splash of olive oil and cook in the pan for about 7 minutes until softened.

Stir the pesto through the courgetti and serve.

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