Recipe courtesy of Aldi. 

Pesto Courgetti

Pesto Courgetti


  • 4 x Large Courgettes
  • 1 x large ripe Avocado
  • Juice x 1 Lemon
  • 50g Cashew Nuts
  • 1 clove Garlic
  • 20ml White Wine Vinegar
  • 60ml Olive Oil
  • 20g Fresh Basil Leaves
  • 10g Green Superblend Powder
  • 1x70g pack Sunshine Selection Seeds
  • 100g Green Pitted Olives
  • Sea Salt and Black Pepper


  • Chop the cashew nuts into small pieces.
  • Dry fry them in a frying pan until just browned.
  • Peel and finely chop the garlic.
  • Tear the basil leaves into small bits.
  • Put the olive oil, lemon juice, white wine vinegar, avocado flesh, basil, garlic, cashew nuts and the Superblend powder into a food processor.
  • Pulse until you have a thick pesto.
  • Using your Spiralizer, make your courgettes into spirals.
  • Boil in some salted boiling water for 20 seconds.
  • Drain, and gently mix through the pesto.
  • Cut the olives in half and scatter over the top along with the seeds, season with some black pepper and serve.

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