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


*This recipe is gluten-free according to industry standards



  • 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


  • 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.

Best spiralizers to make courgetti

Spiralizers are a nifty kitchen gadget for creating gorgeous long spirals of fruit and veg – spiralized courgette in particular makes for a delicious, healthy alternative to spaghetti. We’ve tested five spiralizers to suit any budget, so click here on to find out which is right for you.

Brieftons 5-blade spiralizer
Brieftons 5-blade spiralizer

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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