Super quick, easy and delicious1 I used a spiralizer to cut my courgette into swirls, but using a good old knife, or peeler, to cut into thin slices or sticks will work just fine!
Add as little, or as much, pesto as you like.
Place the pine nuts, cheese, olive oil, garlic, and basil into a blender and process until smooth.
Prepare the courgette into noodles using a Spiralizer, or cut into thin pieces using a knife or peeler.
Add 1 tablespoon of pesto to the courgette and mix thoroughly. Add more pesto, if desired. Optional: top with grated parmesan cheese and roughly chopped nuts.
To store pesto, pour it into a jar and cover with a tiny layer of oil. Make sure the jar is airtight and store in the fridge for up to 2 weeks.