Tomato pesto courgetti

Recipe courtesy



  • 4 large courgettes (or 6 small courgettes)
  • 6 medium mushrooms (cut into quarters)
  • 2 medium red onions (cut into quarters)
  • 3 tbsp. coconut oil
  • ½ cup olives

  • 2 cups sun dried tomatoes
  • 2 tbsp. coconut oil
  • 2 tomatoes (roughly chopped)
  • 2 cups basil
  • 2 garlic cloves (crushed)
  • 1½ cups water
  • 1 cup cashew


  1. Spiralise or julienne the courgettes and place in a bowl.
  2. Melt 2 tbsp of coconut oil in a medium pan on a moderate heat.
  3. Once melted, gently saute the mushrooms and red onions until caramelised. Set aside.
  4. For the sauce, add everything into a blender and blend until smooth. If you feel that the sauce is too thick, add some more water.
  5. In a wok (or large pan), melt 1 tbsp of coconut oil, add the courgetti and then gently heat for 8-10 minutes. You may find there is some excess water after this time, so before the next step, drain the water.
  6. Add the sauce, mushrooms and red onion and heat for another 3 mins, then serve.
  7. Garnish each serving with a handful of coriander, olives and salt and pepper to taste.