Courgetti with avocado and pine nut dressing and fishtails
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • for the courgetti:
  • 2 courgettes, spiralized or julienned
  • 1 handful cherry tomatoes, sliced in half
  • 1 handful fresh basil, shredded
  • salt and freshly ground pepper
  • avocado basil sauce:
  • 1 avocado, pitted
  • 1 handful fresh basil leaves
  • 100g pine nuts
  • 3 cloves of garlic, minced
  • ½ cup extra virgin olive oil + more to thin if necessary
  • juice of half lemon
  • ½ teaspoon fine sea salt
  1. Turn your oven onto 180 C.
  2. Slice your tomatos in half and lay them on a baking tray, drizzled with a little olive oil and seasoned with himalayan salt and black pepper. Transfer your tomatoes into the oven for 15 minutes.
  3. Make your noodles with your spiralizer or julienne peeler.
  4. Place the courgetti in a large bowl.
  5. Next, place the avocado, basil, garlic, olive oil, lemon juice and salt in a food processor and blend this mix into a creamy mixture. Add a little more oil if it's too thick and season to taste.
  6. Mix half the basil sauce slowly to the noodles and add your cooked tomatoes.
  7. Finally add your fishtails to the top and taste test adding more of the avocado pesto sauce if necessary.
  8. Enjoy!
Recipe by JESSIPES - Live in a Body You LOVE at