Courgette ‘spaghetti’ with rocket pesto

Ingredients

• 4 courgettes
• 70-100 ml olive oil , plus an extra splash
• 100 g almonds
• 1 clove of garlic
• a few sprigs of fresh basil
• 50 g Parmesan cheese
• ½ a lemon
• 300 g rocket

Method

1. Trim and julienne the courgettes, then pop the courgette ‘spaghetti’ in a colander with a splash of oil and a pinch of sea salt. Toss, then set aside over a bowl to drain for 10 minutes.
2. For the pesto, toast the almonds, then pulse with the garlic in a food processor. Pick in the basil leaves, grate in the parmesan, squeeze in the lemon juice and most of the rocket (saving some to serve) and pulse to form a paste.
3. Slowly add the oil and pulse again until smooth. Season and toss the pesto through the courgette. Scatter over the saved rocket and serve.

Source: Jamie Oliver