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Courgette Noodles with Creamy Avocado Pesto

Ingredients (Serves 2)

For the dressing:

  • 1 large courgette, spiralized
  • 1 tablespoon olive oil
  • 30g feta cheese, diced
  • 5 cherry tomatoes halved

For the salad:

  • 1 ripe avocado
  • 1 handful of fresh basil leaves
  • 1 clove garlic
  • 1 handful of pine nuts
  • 1 tablespoon of lemon juice
  • ½ teaspoon sea salt
  • 1 tablespoon of olive oil
  • Black pepper, to taste


  1. Spiralise your courgette and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add the avocado, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.

    Drizzle olive oil in a large pan over medium high heat then add the courgette noodles, cooking for about 1 to 2 minutes until tender.

    Add the courgette noodles to a large bowl and toss with avocado pesto. Add the feta cheese and tomatoes.

    Season with pepper, serve and enjoy!

Seafood, dairy