I would like to apologise for my not-so-amazing progress of uploading new videos on my Youtube channel (follow along) – but that wouldn’t feel right. It’s not that I’m sitting around doing nothing, quite the obvious is true (click here to see what I am up to, and then add a bunch of assignments, which need to be written within the next weeks, to that, and then please also remember that making videos is a l-o-t of work).
But the good news is: There are more videos waiting in line for you. One is filmed already, and now “only” needs to be edited (which my amazing friend and work colleague Karin is doing, as well as the filming by the way, I think she’s doing such a good job!), and more videos will be filmed soon. Like, really soon!
Maybe just keep making courgetti with pesto until then, because it literally is Spring on your plate with all those flavours and greens and the lightness. The watercress pesto is the killer, and also don’t worry if you do not have a spiraliser (although simple ones are cheap and so useful, I believe): You could serve the pesto with “normal” pasta, too!
In the meantime, follow my foodie Instagram account, where I keep posting updates about that “big project” I am working on, and follow me on Snapchat, username “iamlealou”, for some behind the scenes impressions.
Courgetti with watercress and sun-dried tomato pesto
For two servings.
For the pesto:
1 bunch (approx. 100 g) watercress
30 g parmesan cheese
2 tablespoons hazelnuts (optional)
50 ml olive oil
1 teaspoon lemon juice
3 sun-dried tomatoes
Sea salt, freshly ground black pepper, chilli flakes
For the courgetti:
3 medium-sized courgettes
1 garlic clove
1 tablespoon coconut or olive oil
Start with making the pesto. Wash and spin-dry your watercress, roughly grate the parmesan cheese. Briefly toast the hazelnuts in a pan without fat. Set aside one tablespoon each of the parmesan cheese and hazelnuts.
Place watercress, remaining hazelnuts and parmesan, olive oil and lemon juice into a bowl or jar. With a hand-held blender, blend the ingredients until smooth and pesto-y.
Thinly slice the sun-dried tomatoes, stir in the tomatoes to the pesto, season with salt, pepper and chilly flakes to taste.
For the courgetti, wash and dry courgettes. Spiralise. Peel and thinly chop the garlic.
Heat a large pan over medium heat, add coconut oil, then garlic and courgetti. Softly sauté courgetti for about 4 minutes, stirring.
Divide your courgetti over two plates, mix each serving with some pesto and sprinkle with the remaining parmesan cheese and (roughly chopped) toasted hazelnuts to finish. Enjoy!