Roasted Red Pepper Pesto Courgetti

One of my favourite kitchen utensils has to be my spiralizer (UK / US). For those of you who don’t know what a spiralizer is it’s basically an inexpensive (about £30) plastic stand that you manually feed your vegetable (or fruit) of choice through to create spaghetti, aka zoodles! It’s simple to use, wipe clean and in all honesty,.. a lot of fun! The kind of thing kids will love too and a good way to make vegetables a little more exciting! Spread the word kids – veggies can be cool!
One of my favourite things to spiralize is courgette – or courgetti as it has popularly become known. Made of over 90% water and subtle in taste courgette is the perfect vegetable to build into a delicious dish. Now I’m not going to tell you that ‘oh my gosh, this is so like pasta, you will never tell the difference‘ because it isn’t ! At the end of the day it’s a courgette dressed up as a noodle having a jolly good time, but I do promise you that you you will be very full by the end of one bowl and very satisfied.

One of the best things for me is that I hardly have to give myself any insulin for a bowl full of this red pepper pesto courgetti which, trust me, is a great feeling!  It’s blood sugar friendly, packed with antioxidants, vitamins and is incredibly nutritious. You can eat it warm or eat it cold. I actually prefer it cold but if you are looking for a winter warmer you can pop it on the heat for a little blast!

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Roasted Red Pepper Pesto Courgetti
 
Author:
Recipe type: dairy free, gluten free, sugar free, vegan, vegetarian, whole 30, primal
Serves: 4
Prep time:
Cook time:
Total time:
 
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
  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

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3 thoughts on “Roasted Red Pepper Pesto Courgetti

    • Hi lovely Cheryl! I hope you are well! Indeed it makes such a difference eating the right rather than the wrong things. It’s amazing what a difference it can make to how I feel! Thank you as ways for your support and lovely comments. Emi x

  1. Just made this again but needed to substitute parsley for basil and cashew nuts for pine nuts, and it was just as tasty! We had it with prawns.

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