Courgetti with a pine nut, basil, spinach and yogurt pesto, from Wine and Olives
Preparation time: 20 minutes
1. Wash the basil and spinach before adding to a blender along with the garlic, pine nuts and olive oil. Pulse until you have a rough paste, adding in the Rachel’s Greek Style Natural Fat Free Yogurt and pulsing again for about 30 seconds to bind all of the ingredients
2. Chop the ends off the courgette and spiralise until you have courgetti. Add a drop of olive oil to a pan and sauté for a couple of minutes, and then toss in the prawns, heating for another couple of minutes until the prawns are warmed through
3. Remove the courgetti from the heat and stir in the yogurt dressing. Season with salt and pepper to taste and serve immediately
Hints and tips
If you prefer a smoother pesto, simply pulse the ingredients for a little longer.
Keep any leftovers in the fridge, as the pesto makes a great dip.
Recipe provided by Chiara from WineandOlives.co.uk.
Handful of basil leaves
50g of spinach
1 clove of garlic
50g of pine nuts
1 tsp of olive oil
1½ tbsps of Rachel’s Greek Style Natural Fat Free Yogurt
100g of king prawns
Salt and pepper to taste