Courgette really soaks up oil, like aubergine and for this reason, I don't really like using pesto here. This sauce seems to coat each strand, it's SO tasty I can't tell you. Also, when using a spiralizer, you end up with the core of the courgette which, chucked into the blender turns the sauce into something creamy. Han and I were pretty chuffed with our (minimal) efforts making this recipe.
Use firm, medium sized courgettes. The large courgettes are too wet and have less flavour.
4 medium, firm courgettes
2 tbsp olive oil
3 garlic cloves
1/4 cup lightly toasted pinenuts
275g cherry tomatoes (I used Isle of Wight co)
25g flat leaf parsley
1 lemon, zest and juice
1 tbsp lemon oil, or olive if you don't have
salt and pepper
1. Cut the tomatoes in half and drizzle with a little olive oil, slowly roast for half an hour in the oven at 140-150C
2. Spiralise the courgettes, or use a handheld mandolin, or painfully slice each courgette my hand (it can be done)
3. Grate the garlic and gently fry in the olive oil until just cooked but not at all brown.
4. Place most of the pinenuts (reserve some for garnish) the basil, parsley, garlic oil, lemon oil, zest and juice and the courgette cores in a blender.
5. Blend til super smooth, season and toss in a bowl over the courgette. Add tomatoes and pinenuts and serve.