For the pesto
2 tbsp extra virgin olive oil
1 tbsp pine nuts
1 tbsp garlic infused oil
75g/2½oz fresh basil, reserve a few leaves to garnish
1 tbsp Parmesan (or vegetarian alternative)
1 tbsp lemon juice
pinch chili flakes
salt and freshly ground black pepper
For the zucchini spaghetti
6 zucchini, trimmed
2 large tomatoes, chopped
red chili, chopped, for garnish
For the pesto, blend all of the ingredients to a rough paste in a food processor.
Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.
For the zucchini spaghetti, peel spaghetti-like strands from the zucchini using a julienne peeler, collecting them in a large mixing bowl.
Scrape the pesto on top of the zucchini strands and carefully stir until the courgette is evenly coated.
To serve, pile the zucchini spaghetti and pesto onto serving plates and top with the chopped tomato, reserved basil leaves, chopped chili and a drizzle of extra virgin olive oil.
Recipe adapted from: Good Food