Lemon & basil pesto courgetti with garlic prawns
A gorgeous mixture of citrus prawns with basil and cashew pesto goes insanely well with the natural crunch and fresh flavour of the courgettes. As ever, this dish is so incredibly simple and quick to make as well so it’s a brilliant recipe to have up your sleeve for a midweek creation which doesn’t need a lot of ingredient purchasing. You can serve the courgetti in two different ways and both work deliciously; either warm as per the recipe instructions, or for all you raw foodies, the courgetti is totally delicious uncooked, especially on a warm day when you are after something refreshing and salad-like. I use the weather to steer whether I have it hot or warm but I hope you enjoy it either way.
I didn’t know quite how many different kinds of courgettes existed until my local market had them presented in this way. No shapes or odd sizes are discarded here and it showed me just how non-uniform veggies are! For this recipe I went for a fairly straight courgette so it could fit in my spiralizer with ease, but, if I was preparing the courgette in another way, I wouldn’t be at all put off by the non-classical look, infact, I think it adds a bit more character to the plate when a vegetable doesn’t conform!
This courgetti twirls on your fork like any regular spaghetti and with the addition of the cashews in the basil pesto it has the delicious starchy, comforting texture that pasta has, along with a lot more nutrition and fewer chances of digestive issues.
This recipe also makes a little leftover pesto which is perfect served with grilled fish and roasted vegetables 🙂
I hope you enjoy every forkful – what are your initial thoughts on the recipe? Post your thoughts below or share your recreations with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!
All the healthy best,
- 2 courgettes
- For the garlic prawns
- 300g frozen prawns (defrosted) / 110g fresh prawns
- 1 heaped teaspoon coconut oil
- 2 tablespoons lemon juice
- ¼ teaspoon chilli flakes (optional)
- Salt and pepper to season
- For the pesto
- 80g (1/2 cup) cashews
- 10g (2 cups) fresh basil leaves
- 1 clove garlic, peeled and crushed
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- black pepper/ salt to taste
- Small handful pinenuts, lightly toasted
- Small handful of fresh basil leaves, whole
- Place the courgette in a spiralizer or julienne peeler and create your courgetti. Place this in a bowl and repeat for the second courgette.
- To make the pesto blend the cashews, basil, garlic and salt in a food processor and then slowly add in the olive oil and lemon juice.
- Spoon the coconut oil to a medium sized frying pan on a medium heat and heat until the coconut oil is melted and the pan is hot. Transfer the defrosted prawns to the pan and with a spoon, gently stir the prawns for 2-3 minutes until they turn from grey to pink and are cooked through. If you are using ready-cooked prawns, the prawns will already be pink in colour, so you will just be heating them through.
- Add the lemon juice to the prawns, sprinkle with chilli flakes and season with black pepper and salt and cook for a further minute.
- Transfer the courgetti to the pan with the prawns and spoon in the pesto. Mix well on a medium heat until the pesto, prawns and the courgetti are well combined.
- Take off the heat and transfer into seperate plates for serving.
- Sprinkle with fresh whole basil leaves and toasted pine nuts and enjoy!