Nothing is better than a “Courgetti”with pesto
One that doesn’t take forever
to make, and you can make wherever you are and even take with you for lunch. Let’s start out with the ingredients:
2 medium to large courgettes (zucchini)
25 grams basil
25 grams kale
60 ml olive oil
Pinch of salt
2 cloves garlic
50 g ground almonds
Squeeze of lemon juice
Serves 4 people.
Prepare 1/2 courgette per person. You can either use a vegetable spiralizer, or use your regular box cheese grater. Place the grater on it’s side with the thickest grate facing up, and move your courgette forward on it’s side against the grate to create long pasta-like ribbons.
Place basil, kale, salt, oil and garlic into a food processor or blender and process until smooth. Add ground almonds, lemon juice and 2 tbsp of water until you have the consistency that you desire. Garnish with freshly chopped tomatoes. Voila! Enjoy!
Edible Remedies 