Courgette Noodles with Pistachio Lime Pesto

There is nothing easier than making pesto. You simply gather all the ingredients together, bung them in the food processor and whizz – then you’re done. It’s a great staple to have the in fridge, especially if you’re prone to coming in from work and can’t be bothered cooking anything special but still want a healthy (and tasty) dinner.

Pistachio Lime Pestoimage credit 

I stumbled across this pistachio lime pesto recipe in this months Sainsbury Magazine and I had to try it. I’ve adapted it to suit my own tastes (I like my pesto really garlicky and I LOVE lime) so here is my version…

Pistachio lime pesto recipe

You will need

  • 14g basil
  • 14g flat-leaf parsley, stalks removed
  •  2 peeled garlic clove
  • 3 tbsp shelled pistachios
  • zest of 1/2 lime
  • Juice of a whole lime
  • 50ml olive oil


Put all the ingredients and a pinch of salt into a blender/food processor and whizz away. Done.

I served my pesto with courgette noodles. These are perfect if you’re trying to get more veg in your diet and cut back on carbs a bit.

Here’s how I prep and cook my courgette noodles

You will need:

  • A julienne peeler
  • 4 medium courgettes (this really depends how many you’re cooking for and what you’re having with them! I find 2 LARGE courgettes are enough for 2)
  • Coconut Oil

Simply use your julienne peeler to create the noodles, heat a bit of coconut oil in a wok or frying pan and throw the noodles in. They take a couple of minutes to cook.

If you’re having pesto with them, stir it in whilst they’re in the pan as it’ll stick to the noodles with ease.

Enjoy x

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Author: Rachael

I'm a journalist and creative consultant. I write about how busy women (just like you) can live, work and eat - better.

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