Nutty Garlic & Basil Courgetti
July 06, 2015 | Serves 2
- 2 Large Courgettes
- 2 Cloves of Garlic
- 2 Tablespoons of Pine Nuts
- 3 Tablespoons of Whole Almonds
- 1 Tablespoon of Olive Oil
- Coarse Salt & Pepper.
- Small handful of Fresh Basil
This is such a quick and delicious lunch or dinner. Simple, fresh flavours at their best! The crispy, garlicky pine nuts and crumbed almonds and the fresh basil leaves are a match made in taste bud heaven! Add chicken or fish to bulk it up or enjoy as is.
Add the pine nuts to a pan on medium heat. While they’re on, add the almonds to your food processor and pulse until broken up- you want some of them really fine and some chunky. Then add the almonds to the pan with the pine nuts, tossing everything. Let them cook for a few minutes until golden brown. While they’re toasting, spiralize your courgettes.
Mince the garlic and add it it to the pan with a tablespoon of olive oil and a good pinch of coarse salt. Turn the heat down a bit and toss everything, then let it all cook for about 2 more minutes.
Add in the courgettes and give everything a good toss. You only want to cook the courgettes enough to heat them through and let them soften a tiny bit. Don’t cook them for more than 2 minutes unless you want really soft (and a bit mushy!) courgettes.
Plate the courgette, making sure to get all the crispy, garlicky goodness from the pan. Roughly chop your basil leaves and sprinkle them on top. Season with pepper and more salt if needed.