Pesto Zucchini Noodles

Toast the Pine Nuts: Place the 60g of pine nuts in a small, dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan often, until they are golden brown and smell wonderfully nutty. Keep a close eye on them as they can burn quickly. Remove from the pan and set aside to cool.

Make the Pesto: In the bowl of a food processor, combine the basil leaves, most of the toasted pine nuts (reserving a tablespoon for garnish), the grated Parmigiano-Reggiano, chopped garlic, and lemon juice. Pulse a few times to break everything down.

Emulsify the Pesto: With the food processor running on low, slowly stream in the 125ml of extra virgin olive oil until the pesto is smooth and creamy. Scrape down the sides of the bowl once or twice. Season with salt and pepper, then pulse one last time to combine. Set aside. You can learn more about the origins of this wonderful sauce on the Wikipedia page for Pesto.

Prepare the Courgettes: Wash and dry the courgettes. Trim the ends. Using a spiraliser, create your zucchini noodles. If you don't have one, a julienne peeler or even a standard vegetable peeler (to make wide ribbons) will work.

Dry the Zoodles (Important!): Place the spiralised courgettes on a clean tea towel or a few sheets of kitchen paper. Gently pat them dry to remove excess moisture. This is my key step to prevent a watery sauce later.

Cook the Zoodles: Heat 1 tablespoon of olive oil in a large, non-stick frying pan or wok over a medium-high heat. Once the oil is shimmering, add the zucchini noodles. Sauté for just 2-3 minutes, using tongs to toss them gently. We want them to be tender but still have a slight crunch (al dente).

Combine and Serve: Remove the pan from the heat immediately. Add about 4-5 tablespoons of your fresh pesto (or to your taste) and the halved cherry tomatoes to the pan. Toss everything together gently until the zoodles are well-coated.

Garnish and Enjoy: Divide the pesto zucchini noodles between two bowls. Top with the reserved toasted pine nuts, an extra grating of Parmesan, and a crack of black pepper. Serve straight away.