Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put half the pistachios, all the basil leaves, garlic, lemon juice and zest and whizz to a paste in a small blender. Add 1 tsp oil, and season. Loosen with more lemon juice or water if you need to, to make a pesto.
Put the courgettes through a spiralizer, or peel into long, thin ribbons with a veg peeler, then cut into thin strips. Put into a bowl with the peas, artichokes and rocket. Chop the remaining pistachios and add to the bowl. Pour over the pesto and toss with the salad. Pile onto plates.