Sometimes you just need a really light and flavoursome salad and this courgetti with basil and feta pesto is perfect for that! Courgetti makes a delicious low fodmap, low carb alternative to pasta and you can pretty much do anything with it! I love it cold but you can heat it up in a frying pan for a minute or two if you would prefer it warm.
Basil is one of my favourite herbs as it has such a strong and fragrant flavour! It also has a load of added health benefits including helping relieve indigestion and stomach ache making it a great ingredient for those of us with IBS.
1 tbsp pumpkin seeds or mixed seeds
¼ tsp chilli flakes (optional)
50g sun dried tomatoes, rinsed and drained
For the pesto:
30g pumpkin seeds or pumpkin seed powder
30g fresh basil
1 tbsp garlic infused olive oil
4 tbsp cold water
1.5 tbsp cider vinegar
- Start by making the pesto sauce, if you’re using pumpkin seeds then add them to a processor for 10 seconds or until they are broken down into small pieces
- Add the basil, oil, water and cider vinegar and process again until smooth, you may need to scrape down the sides a few times
- Once smooth add the feta and process for another 10 seconds
- Spiralize the courgettes into a bowl with the sundried tomatoes (cut into strips), stir through the sauce then sprinkle over the extra seeds and chilli flakes if using