I am a huge fan of pesto and I always love playing around with different variations. This version including courgette has been my latest favourite. It’s much lighter than traditional pesto and it has a very delicate and fresh flavour. It’s super easy to make and it’s perfect for when you want something quick and nutritious in no time.
Courgette Pesto Pasta
If you have any leftover pesto you can store in the fridge and use it as a dressing or dip for salads or roasted veggies.
- 1 courgette - chopped into small pieces
- 30g pine nuts
- 1 garlic clove - minced
- 1 large handful of basil leaves
- 2 tbsp of nutritional yeast
- 1/2 tsp sea salt
- To Serve: pasta of your choice - I have used spelt tagliatelle
- Optional: extra basil leaves, nutritional yeast and sliced tomatoes to sprinkle on top
Add 1 teaspoon of olive oil to a frying and heat it up on a medium heat. Add in the chopped courgette. Cook the courgette for 5-8 minutes until they start to turn soft but not completely mushy. Add a pinch of salt and pepper and remove from the heat.
In the Ninja food processor add in the all in the ingredients, including the cooked courgette.
Blitz until you have a creamy consistency. Add more olive oil if needed.
Cook the pasta of your choice according to the cooking instructions. Drain it and place it back into the pan, add the pesto immediately (otherwise it will stick together) and stir everything well together.
Serve straight away with some extra nutritional yeast, sliced cherry tomatoes and fresh basil.