100 g walnuts
200 g pine nuts
2 bundles of basil
2 bundles of rocket
2 tbsp linseed oil
2 tbsp Parmesan cheese
2 cloves of garlic
- Make spirelli of the courgettes and put them in a bowl of hot water for a few minutes until the strings are soft.
- Roast the walnuts and the pine nuts in a dry pan.
- Mix the nuts, garlic and basil, rocket, oil and Parmesan cheese in a blender until smooth.
- Add pepper and salt to taste.
- Spread the pesto over the courgette strings.