Courgette noodles, herb pesto, oven roasted cherry tomatoes
Words & Photography by Lisa Brooke
This delectable dish shows you that it is easy to low carb – the right way. Leafy green vegetables combined with healthy non processed fats and proteins make for an incredibly nutrient dense meal that will leave you feeling satisfied.
Fruit and vegetables, to the disbelief of many, are complex carbohydrates – the type that your body is desperate for you to enjoy. This, in combination with good quality wholegrains, is the real key to good health.
For the Basil Pesto
2 bunches parsley, roughly chopped
2 bunches basil, roughly chopped
2 tbsp lemon juice
4 tbsp cold pressed extra virgin olive oil
1 clove raw garlic
60 g roasted pine nuts
½ tsp ground black pepper
1 tsp of sea salt
15 g Parmesan, grated (optional, choose non animal rennet varieties if vegetarian)
For the Courgette Noodles
1kg courgette, washed
150g baby spinach leaves
4 heaped tbsp basil pesto
250g cherry tomatoes, washed, chopped in half
Combine the parsley, basil and garlic in a food processor, pulse until these ingredients are roughly chopped.
Add the pine nuts, lemon juice, salt, pepper, olive oil and Parmesan (if using).
Process again until the mixture comes together into a chunky paste.
Store in a glass jar for up to 1 week in the fridge.
Preheat oven to 180c.
Place tomatoes on a lined baking tray and bake for 15-20 minutes or until reduced in size.
Meanwhile, create long thin strips of courgette using a spiralizer or, alternatively, with a julienne tool by gently dragging from one end to the other.
Place into a large mixing bowl and add the pesto and tomatoes. Lightly mix, ensuring the courgette is completely coated. The courgette noodles will soften slightly but retain a bit of crunch.
Can be served as a beautiful raw salad or sautéed in small batches in a large pan over medium heat to enjoy hot.
Serve topped with finely grated Parmesan and a few toasted pine nuts.