Courgetti with homemade pesto

When Natasha Wynn from Ballet, Dance & Fitness asked if I’d be interested in a guest post about courgetti (AKA spaghetti made of courgettes!), I was so excited. I’ve always wanted to try this, but still haven’t managed it, so I was looking forward to hearing about a real person making it, rather than just seeing it on Pinterest!

Courgetti with homemade pesto

I recently tried and tested a two week strict cleanse eating mainly protein and green veggies. I can’t say I enjoyed it much, see my #2monthchallenge for more details, but there were a few recipes that I liked a lot and have made again since. One of these was pesto with courgette spaghetti….or courgetti!

Why on earth would you make courgette pretend to be pasta? You ask. It’s basically a meal that looks like a nice warming pasta dish but is actually pure vegetable and no carbohydrates. I found it kind of cheated my brain into feeling fuller and more satisfied than if I was just eating a salad.

It’s worth adding that I don’t actually support a completely carb free diet, the cleanse I went on was a personal experiment and that was one of my conclusions!

I’ve made this when I’ve been teaching until late and end up eating dinner at 10pm, which is not a time that you can eat and process carbohydrates well. Pesto is one of my favourite sauces, and it’s so easy to make, I never buy supermarket pesto any more!

Here’s the recipe!

Courgetti with homemade pesto

For the courgetti:

  • 1 medium courgette
  • Julienne peeler (or a fancy gadget called a Spiralizer, which I don’t own)

Step one: Wash your courgette

Step two: Peel with the julienne peeler until you reach the soft, watery core

Courgetti with homemade pesto

Step three: Heat a little oil (olive or coconut) and gently toss in courgetti until soft

For the pesto:

  • Large bunch of fresh basil
  • Handful of pine nuts
  • Small handful of sunflower or toasted pumpkin seeds (optional, gives a sharpness to pesto)
  • 1 clove of garlic, crushed or chopped
  • Pinch of salt
  • Small handful of parmesan or grana padano or any Italian hard cheese to taste
  • Splash of lemon juice (optional)
  • Olive oil

Step one: Remove the basil leaves from their stalks completely

Step two: Place basil, pine nuts, seeds (if using), garlic, salt and a splash of olive oil into a blender and blitz until basil has been shredded

Step three: Add more olive oil until pesto gets a slightly loose consistency

Step four: Add cheese and lemon to taste and continue to blitz until pesto is loose but not too runny

Courgetti with homemade pesto

Step five: Toss pesto in with the coughetti until warm and the courghetti is completely covered (3-4 minutes). Then place in a bowl, drizzle with olive oil and enjoy!

Courgetti with homemade pesto

There are quite a few different variations for this dish. Cherry tomatoes are a great friend of pesto, or you could toss in some pre-cooked chicken. My favourite was topping it with thinly sliced cold beef from a roast dinner the day before!

If you don’t have a blender but you do have a pestle and mortar, this is a great alternative, and works up the appetite too!

I need to try experimenting with other vegetables and my julienne peeler. I’ve heard spaghetti squash / pumpkin is a great pasta alternative.

If you’re on a special diet, reducing carbs, or gluten or simply wanting a lighter alternative to pasta, give courgetti a try! As for the pesto…use it with normal pasta, pop it on a pizza (homemade of course) or with your next chicken salad.

Hope you enjoy! For more of my healthy living and fitness tips, head to

Thanks Katie @ BeNourishd for hosting me on my very first guest post.

Thank you Natasha!! I kept being put off making this because of my lack of spiralizer – great to know you can just make it with a regular julienne peeler. 

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1 Comment

  1. My Pesto Courghetti On BeNourishd Blog | Ballet, Dance & Fitness

    April 30, 2014 at 5:05 pm

    […] over to BeNourishd to see the recipe and how to make this tasty, yet light and healthy […]

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