Courgetti, pea and artichoke salad with pistachio pesto
This recipe for courgetti, pea and artichoke salad with pistachio pesto is vegan, low calorie, gluten free and ready in just 20 minutes
Ingredients
2 tbsp shelled pistachios, toasted
a bunch basil, leaves picked
1 small clove garlic, crushed
½ lemon, zested and juiced
olive oil
2 courgettes, trimmed
100g fresh or frozen peas (defrosted)
6 artichoke hearts from jar, sliced
rocket or salad leaves
Step by step
Put half the pistachios, all the basil leaves, garlic, lemon juice and zest and whizz to a paste in a small blender. Add 1 tsp oil, and season. Loosen with more lemon juice or water if you need to, to make a pesto.
Put the courgettes through a spiralizer, or peel into long, thin ribbons with a veg peeler, then cut into thin strips. Put into a bowl with the peas, artichokes and rocket. Chop the remaining pistachios and add to the bowl. Pour over the pesto and toss with the salad. Pile onto plates.
