Courgetti Pesto Recipe With Pea and Artichoke Salad

Courgetti, pea and artichoke salad with pistachio pesto

  • serves 2
  • Easy

This recipe for courgetti, pea and artichoke salad with pistachio pesto is vegan, low calorie, gluten free and ready in just 20 minutes

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*This recipe is gluten-free according to industry standards

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Ingredients

  • shelled pistachios 2 tbsp, toasted
  • basil a bunch, leaves picked
  • garlic 1 small clove, crushed
  • lemon ½, zested and juiced
  • olive oil
  • courgettes 2, trimmed
  • fresh or frozen peas (defrosted) 100g
  • artichoke hearts 6 from jar, sliced
  • rocket or salad leaves

Method

  • Step 1

    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.

  • Step 2

    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.

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Nutritional Information

  • Kcals 277
  • Fat 17.5g
  • Saturates 2.2g
  • Carbs 13.2g
  • Sugars 6.9g
  • Fibre 9.9g
  • Protein 11.7g
  • Salt 1.4g
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