I started to make my own pesto while I was doing the Zoe Trial. It's super easy to make and you can add in extra herbs, spinach or kale to get your veg count up. This just uses a classic pesto recipe. You will need a hand or electric spiralizer. I have both and prefer my hand one similar to this.
1 good sized courgette
Punnet of cherry tomatoes
For the pesto:
2 cups of basil levels
3/4 cup of grated parmesan cheese
1/2 cup of olive oil
1/2 cup of pine nuts
2 garlic cloves
Juice of two small lemons
Salt and Pepper to taste
Place all the ingredients for the pesto (apart from the olive oil) in a food processor. Add the olive oil incrementally whilst whizzing up in the blender until you have achieved the desired consistency. Season with salt and pepper to taste.
Pre-heat the oven to 200 C to roast the cherry tomatoes.
Place the cherry tomatoes in a glass or ceramic dish. Toss in olive oil and salt to taste. Roast in the oven until the skins are beginning to blister and slightly charring. This usually takes between 20-25 minute.
Chop the courgette into large chunks and use the spiralizer to create courgette noodles. Pat dry with a paper towel to take out the excess moisture.
When the cherry tomatoes are finished roasting, place a skillet or frying pan over medium-high heat, add a drizzle of olive oil or cooking spray. When the skillet is hot (flick water in, it should sizzle), add in the courgette.
Toss the courgette lightly with tongs and cook for for 3-5 minutes or until al dente. Make sure they are hot but don't cook them for too long or they will wilt.
Place the courgette in a bowl and stir through the pesto. Add the roasted tomatoes on top and sprinkle on some parmesan cheese.