Courgette Noodle Pesto Bowl with Cherry Tomatoes
Why this recipe works
- Fast assembly: The bowl comes together quickly once the courgettes are spiralised and the tomatoes are halved.
- Fresh crunch: Raw courgette noodles stay crisp, while toasted pine nuts add a deeper, nutty crunch.
- Balanced pesto: Lemon juice loosens the pesto and cuts through the richness of the olive oil, cheese and nuts.
Get the most out of this recipe
Texture tips
- Serve straight away: Courgette releases liquid once dressed, so toss the noodles just before serving for the freshest texture.
- Cut thicker noodles: Slightly thicker courgette ribbons or spirals hold their shape better and are less likely to soften quickly.
Ingredient notes
- Choose firm courgettes: Firm, medium courgettes make cleaner noodles and hold their bite better than very large, watery ones.
- Use a good pesto: Because the pesto is the main dressing, its flavour has a big impact; choose one that tastes fresh, herby and well seasoned.
- Adjust the lemon: Add lemon gradually to brighten the pesto without making the bowl taste sharp.
Timing notes
- Best just dressed: Dress the courgette noodles close to serving time so the pesto coats them evenly before they start to release moisture.
- Eat the same day: Leftovers are safe to chill briefly, but the courgette will soften and the dressing will become looser.
Serving ideas
- Make it a fuller lunch: Serve with crusty bread, grilled halloumi or a simple bean salad for a more substantial plate.
- Add extra freshness: A few torn basil leaves or extra lemon zest can lift the finished bowl without weighing it down.
Equipment you'll need
Ingredients
Instructions
- Toast the pine nuts in a dry frying pan over a medium heat for 2 to 3 minutes, shaking often, until lightly golden and fragrant. Tip onto a plate to cool.
- Trim the courgettes, then spiralise or julienne them into noodles. Halve the cherry tomatoes.
- In a mixing bowl, stir together the basil pesto, olive oil, a squeeze of lemon juice and the black pepper. Add the courgette noodles and tomatoes, then toss gently until evenly coated.
- Divide between bowls and grate the Parmesan over the top. Finish with the toasted pine nuts and serve straight away.
Recipe notes
Tips
- For the best texture, keep the courgette noodles fairly thick so they stay crisp and do not weep too quickly.
- If the pesto is very thick, loosen it with a little more lemon juice and olive oil before tossing so it coats evenly.
- If serving to anyone who should avoid raw eggs, use a basil pesto made without raw egg.
Substitutions
- Replace Basil pesto with Pesto for a slightly different herb profile.
- Replace Parmesan with Pecorino Romano cheese for a saltier, sharper finish.
- Replace Pine nuts with Walnuts for a deeper, more robust crunch.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you must store it, refrigerate in a sealed container and eat within 24 hours; the courgette will soften and release liquid. Do not reheat.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk Tree nuts
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