Wash the courgettes, trim the ends and turn them into courgette noodles with a spiralizer. Set aside for a moment.
Put the avocado flesh into a blender with the basil, walnuts, garlic and lemon juice. Blend until fine, loosen with a little water if needed, then season to taste with salt.
Roast the cherry tomatoes in a hot frying pan without any extra fat until the skins burst and they pick up a little colour. This makes them softer and more flavourful.
Put the courgette noodles into a large bowl and gently toss with the avocado pesto until evenly coated. Don't leave them standing too long so the courgettes stay crisp.
If you like the courgette noodles a little softer, toss them briefly in the warm pan before mixing. That way they stay juicy without going mushy.
Divide the courgette noodles between plates and top with the warm cherry tomatoes. Serve with a little extra basil if you like.
Good to know
When you want something fresh, creamy and quick, this dish is just right. Nothing heavy on the plate, yet still rounded and generous.
Swaps
Walnuts → almonds (milder flavour, also contain unsaturated fats) | Basil → parsley (fresher, a little more bitter, with vitamin K) | Cherry tomatoes → oven-roasted tomatoes (more intense, concentrated flavour) | Lemon juice → lime juice (similarly fresh, a little stronger in flavour)
Allergens
Contains walnuts (tree nuts), so it isn't suitable for anyone with a nut allergy. Easy to make milder for children with less garlic; in pregnancy, no problem with well-washed veg.
