Get ready to twirl your fork into this vibrant courgette pesto pasta! This easy, healthy, and utterly delicious dish is packed with fresh basil and courgettes, which are a great source of vitamins and antioxidants. It's so good, you'll want to make it again and again!
2 medium courgettes
1 medium onion
1 head of garlic
grated
for 3-4 people
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Dice the courgettes and onion into bite-sized pieces. Separate the garlic cloves from the head, but leave them unpeeled.
Place the diced courgettes, onion, and whole garlic cloves in a roasting tin. Drizzle with extra virgin olive oil, season with salt and black pepper, and toss to coat. Roast for 25 minutes, or until tender and slightly caramelised.
While the vegetables are roasting, cook the pasta according to package instructions until al dente. Reserve about 100ml of the pasta water before draining.
Once roasted, carefully remove the garlic cloves from their skins and add them to a tall blending jug along with the roasted courgettes and onion. Add the fresh basil and grated Parmesan cheese.
Blend the mixture with an immersion blender until smooth. If the pesto is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with salt and black pepper if needed.
Add the drained pasta to a large bowl. Pour the courgette pesto over the pasta and toss until thoroughly coated. Serve immediately, garnished with a sprinkle of chilli flakes or extra Parmesan if desired.
For an extra creamy pesto, add a tablespoon of Greek yoghurt or a few cashews before blending.
If you don't have an immersion blender, you can use a food processor or a regular blender. Just be careful when blending hot ingredients.
This pesto can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. A thin layer of olive oil on top can help prevent discolouration.