Pesto Courgetti with Roasted Chickpeas and Red Peppers

It’s Fridaaaaaay! The week is over and the weekend is here! (at big John…. anyone else listen to Hallam FM haha?) What’s everyone got planned for this weekend? I hate sitting about and not knowing what to do! Just me? I like to plan everything haha! So this weekend, well actually, this weekend was a last minute plan but I’m super excited! Tomorrow I’m off to London, to BeFit festival. A big fitness and foodie wellbeing event. Lot’s of talks about business and wellness, lots of cool and exciting classes, lots of stalls full of wellness products and lots of like minded people! I can’t wait. I’m actually going on my own as I got sent a free ticket! But I don’t mind! I’m quite a chatty person so it doesn’t bother me! Plus I’m sure I’ll bump into someone when I’m there. So yeah, 6am wake up and I’ll be back home around 7pm! Then Sunday I’m spending the day with my lovely Mum! I think we’re going to head out into the countryside and go on the hunt for some raw milk! If you eat unpasteurised dairy, you needed to try raw milk! It’s seriously incredible! So creamy and well, milky haha! You can really taste the difference and it’s so much better for you as it’s not processed. Very good for the gut! I’m hoping we get some because I want to recreate the raw milk hot chocolate I had at the Hemsley cafe with a pinch of cayenne! Ummummm! Then Monday we have another holiday!! So I’m off to see my Dad and I’m not too sure what we’re doing yet but I’ll be sure to let you know on Instagram as always. I hope you all have a jam packed or relaxing or whatever you enjoy most weekend too!

So today I’m sharing a delicious and satisfying courgetti dish. Courgetti can be quite light and tuff if not dressed properly. I’ve made a avocado pesto to tenderise the courgetti and give it lots of flavour and creaminess. I’ve also roasted some chickpeas in oregano for extra protein and crunch and some red peppers as they bring the whole dish together, are delicious roasted and for extra veggies too. Topped with toasted almonds because they bring out lots of flavour and add another interesting texture, as well as making it look super pretty.

Enjoy xx

Ingredients – serves two

2 tsp coconut oil, melted

salt and pepper

0.5 tsp dried italian herb mix

a sprinkle of mild chilli powder

1 can chickpeas, drained and rinsed

2 large red peppers

2 courgettes, spiralized

1 medium avocado (130g flesh)

2 tbsp olive oil

3 tbsp water

40g basil

salt and pepper

1 garlic clove

20g parmesan cheese – or a vegan alternative such as nutritional yeast

15g almonds

half a lemon, juiced

2 tbsp flaked almonds, toasted


Preheat the oven to 210 degrees.

Pop the first set of ingredients on a baking tray and shake well to combine and coat. Pop in the oven for 25 minutes. Shaking and stiring every 10.

Pop the whole peppers on another tray and into the oven for 25 minutes – or until golden and turning chard.

Meanwhile, blend the avocado, oil, water, basil, seasoning, garlic, parmesan, almonds and lemon together in a food processor until smooth.

Pour into a bowl and mix in the courgetti until evenly coated.

Stir through the roasted chickpeas, remove the peppers from the oven, dice and remove the seeds an stalk and stir these through also.

Divide the courgetti between two bowls.

Top with the toasted flaked almonds.


Leitchy xx

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