Zucchini Noodles with Pesto

Let's cook

1. 1

   Salt and drain the courgette

   Spiralise the courgettes, toss with a teaspoon of salt, and leave in a colander for 20 minutes. Then squeeze firmly in a clean tea towel. You will be surprised how much water comes out.

   💡

   This is the whole recipe. Unsalted courgette noodles release water onto the plate and turn the pesto into soup.

2. 2

   Blister the tomatoes

   Sear the cherry tomatoes in a dry hot pan for 4 minutes until the skins split and blacken in places. Set aside.

3. 3

   Make the pesto

   Pulse the basil, pine nuts, and garlic in a processor until coarsely chopped. Add the parmesan, then stream in the olive oil with the motor running. Finish with lemon juice, salt, and pepper.

   💡

   Pulse rather than blend continuously — over-processing bruises the basil and turns pesto dark and bitter.

4. 4

   Dress raw

   Toss the drained courgette noodles with the pesto in a large bowl until fully coated. Do not cook them; they are perfect raw and turn to mush with heat.

5. 5

   Serve

   Fold through the blistered tomatoes, top with extra parmesan and cracked pepper, and serve immediately.

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