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Recipe Of The Week - Tomato And Butter Bean Pesto With Courgetti


A healthy alternative to traditional spaghetti pesto – extra quick and extra tasty.

Ideally you will need a julienne peeler for the courgette but if this isn’t something you have available then simply use an ordinary vegetable peeler and use it to peel the courgette lengthways into long, wide ribbons. Once complete, julienne with a sharp knife.

If you have any leftover pesto, cover with a little oil and place in the fridge – it will keep for a week.

Serves 4




  • 400g tin butter beans, drained
  • 2 fat garlic cloves
  • 20g sun-dried tomatoes
  • 75g fresh basil, plus a few leaves to garnish
  • 3 tbsp lemon juice
  • pinch chilli flakes
  • freshly ground black pepper


  • 6 courgettes, trimmed
  • red chilli, chopped, for garnish
  • 1 tbsp extra virgin olive oil


  1. To create the pesto start by blending all of the pesto ingredients, plus 9 tablespoons of water to a rough paste in a food processor. Add extra water to loosen if necessary. Season with freshly ground black pepper and set aside.

  2. For the courgetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl. If you do not have a julienne peeler, see alternative method at the beginning of recipe.

  3. Place the pesto on top of the courgetti and carefully stir in until evenly coated.

  4. Serve by placing the courgetti onto plates and top with the reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil.


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