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Recipe: Courgetti with avocado pesto for Pesach

When I was a child, Passover was the festival most likely to give you tooth rot and constipation. Now, 30 (or perhaps 40, ahem) years on, it is the perfect chance to fill your kitchen with healthy, fresh and colourful ingredients.

Prep:

Cook:

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    Thanks to the popularity of gluten-free/sugar-free/raw/vegan diets, there is no shortage of inspiration for dishes to feed yourself and your family. No need for wall-to-wall carbs, nor protein and potatoes every meal. Use vegetables as the cornerstone of your menus, with the occasional addition of fish or meat.

    Invest in a cheap spiraliser — mine is like a pencil sharpener and makes light work of courgettes, spinning them into courgetti (spaghetti-style strips) in minutes. Keep one in your Passover culinary kit. And a mandolin will help you make “lasagne” sheets out of butternut squash.

    My courgette with avocado pesto takes minutes to pull together, is as pretty as a picture and will leave you feeling saintly. Any leftover pesto makes a great dip.

    You will not feel deprived of carbs with this creamy-tasting dish, full of spring colours and zesty flavour. 
     

     
     
    Method
    • Heat  oven to 200°C and roast a head of garlic until the cloves are soft. You need only one clove for this recipe, but you might as well roast a whole head of garlic and use the leftovers in other dishes over Pesach. I find roasted garlic far less harsh than raw. 
    • Blitz the hazelnuts in a small food processor until finely chopped — but not so they are dust. You want some texture. 
    • Pop the soft garlic clove out of the skin and into the food processor bowl. 
    • Spoon in the avocado flesh, a tbsp of lemon juice, basil and 3 tbsp of olive oil and blitz again. 
    • Taste and add salt, pepper and more lemon juice and/or olive oil, to taste. 
    • Spiralise the courgettes or peel them into long ribbons with a potato peeler. Either eat them raw, or steam or sauté for a couple of minutes until al dente. I put them in a lidded frying pan with a tbsp of water and leave them over a medium heat for a few minutes until they are just tender. Do not let them get too soft.
    • Mix the courgettes gently with the avocado pesto and top with the reserved basil leaves and few halved cherry tomatoes and optional parmesan. 
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