Roasted Red Pepper Pesto Courgetti
Recipe type: dairy free, gluten free, sugar free, vegan, vegetarian, whole 30, primal
Prep time: 
Cook time: 
Total time: 
Serves: 4
A creamy, delicious and flavour packed dish that's filling and incredibly nutritious. Perfect for the whole family and free from dairy, gluten and refined sugar.
  • *1 red pepper, chopped and roasted
  • *1 large handful basil
  • *1 large handful rocket
  • *1tsp salt
  • *75g / 2.6oz pine nuts
  • *1 garlic clove (use 2 if you like it to be extra garlicky!)
  • *4 medium courgettes (about 750g / 26.5)
  • *1/2 cup olive oil
  • *5-6 rashers parma ham or bacon (optional)
  • *1/4 cup toasted coconut flakes (optional)
  1. For the pesto:
  2. Place the oven on at 180°c and pop the pepper (chopped) in until roasted
  3. In to a food processor place the roasted pepper, basil, rocket, salt, pine nuts, garlic and olive oil. Blitz until fully combined and a loose consistency, add more olive oil if still to thick
  4. Transfer mixture to a jam jar and store in the fridge
  5. For the courgetti:
  6. Using a spiralizer (or a vegetable peeler- peel length strips), create your courgette noodles
  7. In a frying pan fry off your parma ham / bacon until crispy
  8. Toast the coconut flakes until slightly golden
  9. Place the noodles in to a serving bowl
  10. Transfer to plates - add about 1 table spoon red pepper pesto per serving and mix in to the courgetti
  11. Add parma ham / bacon and toasted coconut and enjoy!
  12. NOTE: If you want your noodles warmed : Place them in to a wok for 1-2 minutes (MAXIMUM- they will lose water and will wilt quickly). Move them around the pan
  13. Serve straight away of keep refrigerated and enjoy for up to 3 days
  14. The pesto will last in the fridge for up to 7 days