Courgette linguine with basil pesto and rawcotta

Serves: 4 Prepare & Cook:


  • PESTO:
  • 115ml extra virgin olive oil
  • 2 tsp lemon juice
  • 1 large bunch basil, leaves picked
  • 100g rocket
  • 2 garlic cloves, roughly chopped
  • 60g pistachio, cashew, pine nuts or walnuts (or a mix of all four), soaked in water overnight
  • ½ tsp cayenne pepper, or to taste
  • 1 Medjool date
  • ½ avocado, chopped
  • 100g cashew nuts, soaked in water for 4-6 hours
  • 1 tsp lemon juice
  • 2 tbsp pine nuts
  • ¼ garlic clove, crushed
  • ½ tbsp dried Italian mixed herbs
  • 4 medium courgettes, shaved into long, thin strips and thinly sliced, or prepared using a Spiralizer
  • 1 tsp lemon juice
  • 15g macadamia nuts, grated, to serve
  • 2 tbsp pine nuts, to serve
  • 8-10 olives, sliced, to serve
  • handful basil leaves, to serve


  • First make the pesto. Put the olive oil and lemon juice in a blender, add the basil, rocket, garlic, nuts, cayenne pepper, date and avocado and blend well. Scrape down the sides of the blender and blend again, until smooth and creamy. Season and add a little more olive oil or a few drops of water if the mixture seems too thick. The pesto can be stored in an airtight container in the fridge for 2-3 days.
  • To make the rawcotta, drain the cashew nuts. Tip into a blender, add 50ml water and the remaining ingredients and blend well, until the mixture resembles ricotta. If it seems too wet, drain through a fine sieve and discard the liquid. Season and set aside.
  • Put the courgette strips in a colander suspended over a bowl. Sprinkle over a little salt and the lemon juice and leave for 10 minutes.
  • Carefully squeeze out the excess water from the courgette. Discard the liquid and put the courgette in a large bowl. Add generous spoonfuls of the pesto and stir in gently. Any extra pesto tastes delicious as a dip for raw vegetables.
  • Divide the courgette among serving bowls and top each one with a spoonful of rawcotta. Garnish with macadamia and pine nuts, olives and basil leaves.

Top Tip

The avocado adds a lovely creamy texture to the pesto. However, if you choose to make the pesto without it, it will keep for longer in the fridge

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