pesto courgetti recipe

Vegan Nutty Pesto Courgetti

This pesto courgetti is the perfect vegan-keto twist on a classic recipe. It's full of flavour, is ready in no time, and is sprinkled with our plant-based granola for a kick of feel-good energy.


For the courgetti:

For the homemade pesto 

  • 100g fresh basil 
  • 3 tbsp pine nuts 
  • 3 large cloves garlic, peeled
  • 2 tbsp lemon juice
  • 3-4 tbsp nutritional yeast (optional)
  • 1/4 tsp sea salt 
  • 2-3 tbsp extra virgin olive oil
  • 3-6 tbsp water 

How to make vegan pesto

  1. In a food processor, blend together the basil, pine nuts, garlie, lemon juice and seasalt. If you want to get a cheesy flavour add the nutritional yeast. 

  2. Once a loose paste forms, add the olive oil a little at a time. Next add water a little at a time until you have your desired consistency. 

  3. Season to taste and enjoy.

How to make our pesto courgetti

  1.  Spiralise your courgette and place them in a colander inside a large bowl and generously sprinkle with salt.

  2. Heat the pesto in a large skillet.

  3. Add the courgette noodles and pepper, sauté for 2-4 minutes to heat them through, without overcooking.

  4. Turn off the heat, add the tomatoes and toss.

  5. Finish with a drizzle of olive oil and a sprinkle of Keto Hana granola and enjoy the perfect pesto courgetti. 


Other courgetti recipes we love

Enjoyed our pesto courgetti recipe? Here are some more to try out:

Back to blog