Courgette Pesto Spaghetti
- 10-30 minutes to prepare
- 2 adults and a baby
- How to make
50g pine nuts
Large handful of fresh basil leaves
100mls olive oil (more to loosen)
Juice of 1 lemon (pips carefully discarded)
1-2 cloves garlic, depending on taste
For the spaghetti/courgetti:
Approx. 8-10 cherry tomatoes
½ ripe avocado
How to make
To make the pesto:
Blitz all ingredients together in a food processor, or combine with a pestle and mortar. Set aside
To make the spaghetti/courgetti:
Top and tail the courgettes and use a julienne slicer to create courgette spaghetti, (these are available cheaply from most kitchen shops). If you don’t have a julienne slicer you can create courgette ribbons with an ordinary peeler, and these can be sliced into thinner strips for younger babies, or you can grate the courgettes. For young babies chop the courgette spaghetti into bite size pieces so they are easier to eat
Finely dice the tomatoes and peel and dice the avocado
The courgette spaghetti can be served raw or gently steamed for 2 minutes if younger babies prefer it softer. Combine the pesto with the spaghetti, tomatoes and avocado and serve cold, or this can be very gently warmed through in a pan if you prefer
- Dairy ingredients
Delicious served on its own or on top of bruschetta. To make some bruschetta simply rub half a garlic clove over a hot freshly toasted slice of baguette (or bread of your choice), so that the garlic juice gently flavours the bruschetta. Give these to your little one to nibble on, or top with spaghetti and serve. Equally tasty served warm or cold. For younger babies a toasted baguette may be a bit challenging, so ensure the texture is suitable.
For small babies cut the spaghetti up into little bite size pieces to avoid choking. Babies will enjoy getting their fingers into this (BLW style), or you can use a spoon too.
Pine nuts are not actually nuts but seeds, however you may want to seek advice from your doctor before eating these if you have a history of nut allergies in your family.