personServes 2
time 1 minute

Ingredients

  • 30g basil, plus a few leaves to garnish
  • 30g cold pressed rapeseed oil
  • 15g toasted pine nuts
  • Juice of half a lime
  • 1 clove of garlic
  • Pinch of salt
  • 2 large courgettes (spiralized)
  • 1tbsp virgin rapeseed oil

    Preparation

    1. Put the basil, pressed rapeseed oil, lime, garlic and pine nuts into a food processor, when smooth season with salt and mix again.
    2. Once the courgettes have been spiralized, heat a pan with virgin rapeseed oil and quickly fry the courgetti for 1 minute. Take off the heat, and mix in the pesto.
    3. Decant into a Cook & Go dish and garnish with extra basil and toasted pine nuts. Enjoy straight away or store in the fridge or freezer.

     


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