Avo Pesto and Courgetti

This is probably one of my favourite comfort foods at the moment (honestly). As much as perhaps at 3pm on a hungover Sunday I’d rather reach for the take-out menu, this is extremely tasty and satisfying for every day life. It’s also guilt free, but absolutely tastes like it shouldn’t be. Which is always ideal.

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It’s also incredibly easy to make, and you just need:

For the Pesto:

1 Avocado, A bunch of Basil, 1/4 cup walnuts, 1 or 2 cloves of garlic (depending on how you like your kick), 1 tbsp Lemon Juice, 1/4 cup Rapeseed oil and pepper and/or fresh chillis/ chilli oil to taste.

Then you just need about 1 or 2 courgettes per person and a spiraliser. If you don’t want to buy a spiraliser you can buy pre-packed courgetti now in some supermarket’s (Waitrose for one…), but mine is super easy to use and clean and fits in my cupboard. Plus it’s like £12. An investment I promise. Pick one up from Amazon now!

Anyway, as I said this is a SUPER easy meal to make. Basically you just wack everything (aside the pepper and chilli) into a blender, and then slowly pour in the oil and blitz until it’s a paste-like consistency. That’s it. Avocado Pesto done.

It’s great because it tastes AMAZING, and its totally diary free. The Rapeseed oil is also a brilliant alternative in life for olive oil, so you can use olive if it’s all you have to hand, but I’m putting this out there with a slight lean towards health. But whichever! Also, definitely save any leftover pesto in the fridge and you can use it with anything (fish, potatoes, salads), it’s just an all-round life hack.

 

For the Courgetti:

So, this is so simple. You just need to spiralise your Courgette(s) and lightly cook in maybe a little coconut oil, (again Olive is fine), and season lightly with a tiny bit of salt and pepper. You just need to heat it through for around 2 mins, so that it retains some crunch.

 

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Once you’ve cooked the Courgetti, you pop it in a bowl and heap a couple of spoonfuls of the pesto on top. Garnish with whatever you fancy, I absolutely love it with fresh sliced chilli and some Beetkraut (I can do a further post about this if people are keen to know more). And that’s it.

So, easy and amazing. And I promise – SO tasty.

 

Lots of Love,

 

Lauren x

 

 

 

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