Super Green Pesto with Courgette Tagliatelle

Independent Kitchen

If you are obsessed with the Twittersphere like I am, you may have come across the #30wayswithveg competition hosted by Rachel’s blog from Demuth’s Vegetarian Cookery School. I am proud and humbled to say that Independent Kitchen was one of 8 competition winners, and I won a magnificent mandolin from The Foodie Bugle. I have wanted a mandolin for a while so I was very excited to receive the prize, so thank you both! I have been dreaming up so many recipes to use the mandolin, my previous recipe beetroot carpaccio will be so much easier with a mandolin now! Watch this space for homemade vegetable crisps, lovely gratin and super thin aubergine stuffed rolls. Today however I am making a completely raw dish, super green pesto with courgette tagliatelle.

Mandolin slicer from the Foodie Bugle

I don’t follow a raw diet but I love to eat purely raw ingredients for a day or two every few weeks, making smoothies, juices, salads and even sweet treats such as these simple raw almond truffles. The pesto recipe is completely raw and tastes excellent raw or warmed on anything. In this recipe I have used the mandolin from The Foodie Bugle to create courgette tagliatelle as a gluten free, raw and vegan replacement to pasta. If the raw thing is a step too far for you I recommend lightly frying the courgette slices on a hot griddle or frying pan with a little butter or olive oil, then mixing in the pesto to lightly heat. Serves 2.

Super green pesto with courgette tagliatelle

Super Green Pesto

  • Large Handful of Fresh Kale
  • Large handful Fresh Spinach
  • ½ Avocado
  • 15g Fresh Basil
  • 25g Pumpkin Seeds
  • 2 Cloves Garlic
  • ½ Lemon
  • 3-4 tbsp Extra Virgin Olive Oil
  • Sea Salt and Black Pepper
  1. Peel and crush the garlic, and juice half of the lemon.
  2. Wash the green leaves and place in a blender, along with all of the other ingredients.
  3. Blitz for about a minute, adding a little more olive oil or a splash of water to loosen the pesto if needed.

Super green pesto with courgette tagliatelle

Courgette Tagliatelle

  • 2 small-medium courgettes (smaller courgettes are tastier)
  • Sea Salt and Black Pepper
  1. Using a mandolin on it’s thinnest setting, slice the courgette lengthways to create thin, tagliatelle like slices. Alternatively you can use a potato peeler to obtain the same affect.
  2. Place the courgette in a bowl and lightly season with salt and pepper.
  3. Add the super green pesto to the courgette tagliatelle and serve. Alternatively lightly fry in a griddle pan with olive oil then add the pesto and gently heat.

Super green pesto with courgette tagliatelle

4 Comments

  1. I just made this pesto for my tea! I served it with brown rice and steamed broccoli, absolutely delicious!! Thanks for such a great inspiration : )

    Reply
  2. This pesto is incredible! We made it last night and used pine nuts instead of the pumpkin seeds. So tasty cold and warmed up too. Thank you!

    Reply
    • Thanks Katie glad you liked it! I will have to try it with pine nuts next time.

      Reply

Trackbacks/Pingbacks

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