Courgetti Pesto Caprese Salad

When the temperature goes over 30 degrees (like it has every day this week) the last thing I feel like doing is switching on the oven. I also don’t usually fancy eating anything hot either, but I still want something really tasty for dinner. Tonight, I decided on this version of a spaghetti pesto dish. By using courgetti (zoodles) instead of pasta, there’s no cooking to be done – the courgetti can be eaten raw, making this a perfect meal for those sweltering summer evenings. Plus, Italian food is always my favourite kind of food! I just love all those fresh flavours!

To start with you need to spiralize the courgettes (zucchini). I use this 5-Blade Spiralizer but there are plenty of good affordable ones on the market these days.

Place the spiralised courgetti in a large bowl and stir the pesto through it. You can just use a store-bought pesto or you could make your own if you have the time – homemade always tastes better. I have recipes for both Rocket (Arugula) Pesto and Wild Garlic Cashew Nut Pesto if you want to check them out.

Next you need to slice each cherry tomato in half and add them to the pesto courgetti. Toast the pine nuts in a frying pan over a low heat until they turn golden brown. Then, add them to the dish. To save time (and sweat) you could even buy pre-toasted pine nuts (this would remove the only cooking element of the whole dish)

Add the mozzarella ball to the dish. I like to serve it whole and everyone can dig into it but you could always tear it up into smaller pieces. Then, slice or snip the basil into ribbons (I find it easiest with scissors) and sprinkle over the whole dish.

Finally, drizzle a good quality olive oil all over the salad and season with plenty of salt and ground black pepper.

And there you have it! Perfect as a side at a BBQ – this can be made in advance (just do all the steps except the basil and add the basil just before serving so it doesn’t wilt). It will even keep in the fridge for a day or two.

You can also change it up with different ingredients. Change up the tomatoes for sundried tomatoes or artichokes, swap the mozzarella for burrata or even parmesan slices and change up the nuts or the herbs. Customise it to your heart’s content to include all your own personal favourites. It’s all the flavours of Italy in one bowl and perfect for those hot summer evenings!

For more courgetti recipes, check out my Courgetti Spaghetti Recipe Round-up!