30g basil, plus a few leaves to garnish
30g cold pressed rapeseed oil
15g toasted pine nuts
juice half a lime
1 clove garlic
2 large courgettes
1 tbsp virgin rapeseed oil
Pyrex Cook and Go
Put the basil, pressed rapeseed oil, lime, garlic and pine nuts into a food processor. Season with salt and pulse till smooth.
Spiralize the courgettes.
Heat a pan with the rapeseed oil and quickly fry the courgetti for 1 minute.
Take off the heat, and mix into the pesto.
Garnish with extra basil leaves.
Recipe courtesy of Pyrex , for more information please visit www.pyrexuk.com.
Background image: Hammonds