Spinach, Basil and Sweet Pea Pesto with Courgette Ribbon Salad

By Preet Gata-Aura - Natural Health Star Co-Founder -

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This delicious pesto has become one of my family favourites. Eaten raw, it is incredibly healthy and can be stirred through salads, roasted vegetables or used as a dip with crudités.

It is a gluten free recipe and if you eliminate the Parmesan it is dairy-free and suitable for vegans.

In this recipe, the pesto is simply stirred through a warm courgette salad which can even be eaten raw if you prefer.

Ingredients – Whenever possible, I like to use organic ingredients

Pesto  (enough for 2 or 3 portions. Any remaining pesto can be frozen)

2 handfuls baby spinach

1 handful basil

1/2 cup fresh or frozen peas

1/4 cup pine nuts

1 large clove of garlic

Juice of 1/2 lemon

1/2 cup grated Parmesan (optional)

3tbsp Extra Virgin Olive oil

Salt and Pepper

Salad (for 2 people)

2 large courgettes



Baby Spinach leaves

Balsamic vinegar


1) For the pesto simply add all the ingredients to a blender and blitz until smooth consistency

2) Chop the ends off the courgette and using a potato peeler, peel length ways down the courgette to create long thin ribbons.

3) You can either keep these raw or blanch in simmering water for 30 seconds.

4) Stir a table spoon of pesto in to the courgette ribbons and place on a bed of rocket, watercress and spinach leaves.

5) Finish off with a drizzle of balsamic vinegar.



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