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  • Writer's pictureLucy Maskell

Courgetti with prawns and homemade pesto

One thing I never want to hear my clients say is that they are bored of healthy food. The food I like to cook at home is fresh, easy to make, full of nutrients and also full of taste and textures! So here is one for you to try out and make your healthy evening meal into something far from boring.

Start by making the pesto...

Homemade vegan basil pesto

You will need :

50g fresh basil

A few mint leaves

2cm piece of fresh ginger chopped

1/2 tbsp apple cider vinegar

1 tablespoon lemon juice

70ml coconut water

30ml garlic infused olive oil

Combine all the ingredients in a blender until smooth.

For the courgetti and prawns...

You will need:

2 medium courgettes spiralized (you can also buy ready spiralized courgette if you do not have a spiralizer).

Fresh prawns enough for 2 people

Coconut oil

Salt and pepper to taste

Cherry tomatoes and chopped avocado (optional)

Parmesan or vegan Parmesan alternative.

In a wok or large pan melt around 1/2 tbsp coconut oil and a pinch of salt and pepper. Add the courgette and prawns and cook for around 8 minutes until starting to soften.

Serve into bowls and combine with a few tablespoons of the pesto. If you have some left over this can be stored for 3-4 days in the fridge.

Top with cherry tomatoes, sliced avocado and a generous sprinkle or Parmesan or vegan Parmesan (my favorite is Violife).



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