For the pumpkin seed pesto:
- 1-2 tbsp olive oil
- 160 g raw, unsalted pumpkin seeds
- 1/4 tbsp sea salt
- 25g fresh basil leaves
- 2 tbsp water
- 1 tbsp freshly squeezed lemon juice
- 1/2 garlic clove, minced
For the courgetti:
- 225g courgetti or 2 courgettes
- 2 ripe peaches, pitted and sliced
- 100g porcini mushrooms
- Fresh basil leaves, for garnish
Preheat the oven to 190°C.
In a baking dish, combine the olive oil with pumpkin seeds and salt. Toast for 10 minutes in the oven, or until seeds are puffed up and golden, and let it cool slightly.
In a food processor, grind the pumpkin seeds until small breadcrumbs. Then add olive oil, basil, water, lemon juice and garlic. Blend until the mixture is a smooth paste. If you want it a little thinner, add more oil or lemon juice.
To make the courgetti noodles, use a spiral slicer to create about 5 cups of raw noodles from 2 courgettes or buy pre-made courgetti.
Sauté the porcini mushrooms for 5 minutes and seasons with salt and pepper to taste.
Toss your courgetti noodles with about 5 tablespoons of the pesto into the pan. Add the peach slices, and garnish with basil.