Inspired by Kale & Chocolate
I’ve never been a real pasta addict but my partner could sooo be! Ever since I have discovered the wonders of spiralizing, courgette “pasta” has become a more regular staple in our house. I usually serve it with either some kind tomato or pesto sauce.
Often when I have an abundance of herbs and leaves either from a trip back from the market or from my family in Normandy, I will make a chimichurri sauce, a kind of south American salsa verde full of zing and fresh flavours. To turn it into a pesto I will either add to it a handful of nuts like cashew or almonds or half a mug of good parmesan.
The chimichurri / pesto sauce is super easy to prepare ahead of time and the courgettes are done last minute.
It’s an ideal healthy, low carb meal – full of alkalizing and mineral-rich greens. Plus you have the choice of eating it cold or warming it for a few minutes.
- 4 courgettes, peeled with a vegetable peeler or spiralized
- About 1 bunch of parsley
- About 1 bunch of cilantro
- 1/2 cup diced red onion
- 2 cloves of garlic, peeled
- 2 tablespoons fresh lemon or lime juice
- 2 tablespoons apple cider vinegar
- ¼ tsp sea salt
- ¼ tsp freshly-ground black pepper
- ½ cup good-quality olive oil
- 1 handful cashew or almond nuts (pre-soaked for 4 hours if you have had a chance – for easier digestibility) OR
- ½ mug of good parmesan
- A few chopped cherry tomatoes
- For the “pasta”, use a vegetable peeler or spiralizer to make long thin slices.
- Coarsely blend all leaves, spices, nuts or cheese in a food processor then slowly drizzle in the olive oil and process. Add enough olive oil to keep it moist.
- Next, check salt and pepper for taste.
- Cover the courgettes with pesto and top it with chopped tomatoes.
- Store any remaining pesto in a tightly sealed container for up to 4 days. Dig in and enjoy!
This “pasta” can also be served warm. Heat a pan with some olive oil and add the courgettes. Cook for 3-4 minutes adding in the tomatoes and pesto for the last minute. Eat immediately.