2 handfuls of cherry tomatoes
Some mozzarella pearls
50g of pine nuts
50g of parmesan - grated
4 large handfuls of fresh basil leaves
2 tablespoons of olive oil
1 clove of garlic
A generous sprinkling of chilli flakes
Start by preparing the courgettes. I don't have a spiralizer and just used a standard vegetable peeler to create thin strips of courgette - similar to tagliatelle pasta. First wash the courgettes and peel of the dark layer of skin. Then begin peeling large strips down the full length of the courgette, rotating the courgette as you do so, and stop and discard the remains of the courgette when you get to the seeds at the centre. Squeeze half of the lemon juice onto the courgette strips, mix and set aside.
Next, place your cherry tomatoes on a baking tray, drizzle lightly with a little olive oil and place on your grill for a few minutes to soften and warm them.
Whilst the tomatoes are cooking make your pesto - blitz 30g of the pine nuts, all of the garlic, chilli flakes, basil, olive oil and the remains of the lemon juice with a grind of pepper. And then blitz in the parmesan. Make sure this is mixed thoroughly and then toss the courgettes in the pesto.
Heat a small frying pan and add the left over pine nuts, moving the pan occasionally and watching they do not burn. Once lightly toasted set aside.
Plate up the courgette and pesto mix, top with the tomatoes and mozzarella and garnish with a crunchy sprinkle of the warm pine nuts and some fresh basil leaves.