Basil Pesto Courgetti with Roasted Cherry Tomatoes

serves 4


250g cherry tomatoes
4 tablespoons olive oil
2 tablespoons pine nuts
10g fresh basil leaves, plus extra tiny sprigs to garnish
2 tablespoons freshly grated Parmesan cheese, plus extra to serve
500g courgettes, spiralised (shop-bought or make your own – see intro.)
sea salt and freshly ground black pepper


Preheat the oven to 180C/350F. Cut the cherry tomatoes in half and arrange in a baking tin lined with parchment paper, cut side up. Drizzle with one tablespoon of the olive oil and season with a pinch of salt and plenty of pepper. Roast on the second shelf of the oven for 35-40 minutes or until the tomatoes have reduced to half their size and become slightly caramelised.
Meanwhile, make the pesto. Place the pine nuts in a small baking tin and roast on the top shelf of the oven for about 5 minutes until toasted. Keep an eye on them and be careful not to let them burn. Remove and leave to cool.
Once the pine nuts have cooled, place them in a mini blender or Nutribullet (you could also use a hand blender and tall beaker if you prefer). Add the rest of the oil with the basil leaves and Parmesan. Season with a pinch of salt and plenty of pepper and blend to a thick puree.
Once the tomatoes are almost ready, steam the spiralized courgettes for 1-2 minutes until just tender, then fold in the basil pesto.
Divide the basil pesto courgetti among warmed bowls and scatter over a little extra Parmesan. Scatter the roasted cherry tomatoes on top with the basil sprigs to serve.

Sign up for our newsletter

to get the latest gut health insights,

our top tips, recipes and more.