Watercress and pumpkin seed pesto with courgetti

April 25, 2016

  • Yields: Serves 2


85 g pumpkin seeds

85 g parmesan, grated

3 cloves garlic, roughly chopped

85 g watercress

1 lemon

300 ml olive oil (plus 1 tbsp for frying)

2 medium courgettes spiralized to make courgetti

150 g cooked king prawns


1Toast the seeds in a dry frying pan until they begin to pop.

2Blend the toasted seeds, parmesan, garlic, watercress, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste.

3As its blending, add more oil until it becomes drizzling consistency.

4Add a splash of olive oil to large frying pan over a medium-low heat.

5Toss the courgetti into the pan with the cooked prawns and cook for 2-3 minutes, until the courgetti just begins to soften.

6Stir through the pesto to warm before serving.

Cook’s Tip: The recipe will make around 450ml of pesto, any excess will keep in the fridge in a sealed container for a week.


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