Courgetti, avocado, and basil pesto

Main dish for four people


• 1 firm, just under-ripe avocado (155g flesh) • Finely grated zest and juice of ½ lemon • 25g pack fresh basil • 1 clove garlic, roughly chopped • 2 tsp toasted pine nuts, plus 10g extra for garnish • 1 tbsp olive oil • 185g pack courgette spaghetti

How to make it

Step One: Place the avocado flesh, almost all the lemon zest, the lemon juice, all but a few basil leaves – along with the thinner stalks – garlic, pine nuts and olive oil into a food processor. Season. Pulse to make a rough pesto. Step Two: Cook the courgette spaghetti according to the pack instructions, then drain off the water. Toss with a quarter of the pesto. Serve immediately with plenty of black pepper, the reserved lemon zest, basil leaves and extra pine nuts to garnish. Step Three: Cover the remaining pesto with clingfilm, pushing it directly against the surface – it will keep in the fridge for two days. Delicious in place of butter or mayo in sandwiches and as a dressing for salads. Recipe Source: Waitrose
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