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.
Ingredients
*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)
Instructions
For the pesto:
Place the oven on at 180°c and pop the pepper (chopped) in until roasted
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
Transfer mixture to a jam jar and store in the fridge
For the courgetti:
Using a spiralizer (or a vegetable peeler- peel length strips), create your courgette noodles
In a frying pan fry off your parma ham / bacon until crispy
Toast the coconut flakes until slightly golden
Place the noodles in to a serving bowl
Transfer to plates - add about 1 table spoon red pepper pesto per serving and mix in to the courgetti
Add parma ham / bacon and toasted coconut and enjoy!
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
Serve straight away of keep refrigerated and enjoy for up to 3 days
The pesto will last in the fridge for up to 7 days
Recipe by at https://thelowcarbkitchen.co.uk/roasted-red-pepper-pesto-courgetti/