Spring courgetti with rocket flowers

Serves 4

Preparation time: 30 minutes


2 courgettes
85 g cashew nuts
85 g parmesan
3 garlic cloves
75ml extra virgin olive oil
85g kale, leafy part only, not the inner stalk
Squeeze of lemon
Basil leaves
Mint leaves
Rocket flowers or a handful of rocket leaves
Shavings of parmesan
Sea salt and black pepper


Place everything for the kale pesto into the blender and blitz until you have a rough sauce and add a bit more lemon or parmesan to season to taste.

Place your courgetti into a serving bowl, top with the kale pesto and olive oil and toss to coat the courgetti. Add basil leaves, mint leaves, peas, rocket flowers (or a handful of rocket leaves), shavings of parmesan and some pepper.

This recipe is featured in Nourish: Mind, Body and Soul, by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, priced £19.99. Photography by David Loftus.

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