Tom Kerridge’s spinach and basil pesto courgetti
- 180g cherry tomatoes, halved
- Olive oil spray
- 1tsp dried oregano
- 500g courgettes, spiralized
- 2tbsp Alpro Soya Single Cream Alternative
- 150g baby spinach
- 30g basil leaves
- 1 clove garlic, finely grated
- 1tbsp extra virgin olive oil
- Zest 1 lemon, finely grated
- 2tbsp fresh vegetable stock or water
- ½tsp freshly grated nutmeg
- 10g pine nuts
- Small handful basil leaves, shredded
- 2tsp Parmesan, grated
Preheat the oven to 160C/140C Fan/Gas 1. Line a baking tray with baking paper.
Place the cherry tomatoes, cut side up, on the prepared tray and spray 10 times with the olive oil spray. Sprinkle each tomato with a little oregano and seasoning. Cook on the middle shelf of the oven for 1 hr 15 mins, then set aside to cool.
Meanwhile, put all the ingredients for the pesto into a jug blender or food processor, add some seasoning and blitz until smooth.
Toast the pine nuts for the garnish in a small, dry pan for 30 secs, then tip onto a plate and set aside.
Put the spiralized courgettes into a bowl and season. Mix well with your hands, then leave to stand and wilt for 20 mins. Drain in a colander, patting the courgetti firmly with kitchen paper to remove all the excess water and seasoning.
Tip the spiralized courgettes into a large pan and add the pesto and single cream alternative. Stir well to coat with the sauce and cook over a medium heat for 2 mins, then fold through the roasted tomatoes.
Divide the courgetti between 2 warmed serving bowls and sprinkle with the shredded basil leaves, Parmesan and toasted pine nuts.