courgetti with avocado pesto

This is a great summery dish, perfect for any BBQ, garden party, or even as a meal for one to knock up in seconds. It’s low in carbohydrates if you’re watching your waistline, and it counts as one of your 5-a-day. 


Start by prepping your courgetti. Cut off the hard ends of the courgettes and wash. Using your nifty hand-held spiraliser (buy one for less than a fiver!), create courgette noodles into a large bowl. You may like to cut the noodles every 20cm or so, for ease of eating.

In a blender (or in a bowl with a simple hand blender) create the pesto with the avocado, basil, spinach, oregano, black pepper, salt and olive oil. Once smooth, add to the courgetti, coating all the noodles.

Add the chopped sun-dried tomatoes and pine nuts, then enjoy raw and fresh!


If you’d like a variation of this, try adding garlic mushrooms. Quickly light-fry a handful of sliced chestnut mushrooms with a clove of garlic and add to the courgetti. As a completely raw alternative, you could add the sliced mushrooms raw, and add the clove of garlic into the pesto mix.

RawGluten FreeNo Added Sugar


3 courgettes

1 avocado, flesh only

20g fresh basil leaves

20g spinach leaves

1 teaspoon dried oregano

Generous grind of black pepper

Pinch of salt to taste

2 tablespoons extra virgin olive oil

60g sundried tomatoes, chopped

40g pine nuts



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