Pesto sauce:

  • 100g fresh basil
  • 30g fresh spinach
  • 30g pine nuts
  • 70ml extra-virgin olive oil
  • 3 plump cloves of garlic
  • 3 tablespoons of lemon juice
  • 11/2 tbsp protein powder (soya bean or pea work well)
  • 1 tsp spirulina (you can substitute for wheatgrass if you prefer)
  • 1 large ripe avocado, peeled, stoned and cut into rough chunks
  • ½ tsp salt
  • Black pepper, to taste


  • 2 large courgettes
  • 2 ripe nectarines, sliced into wedges

To garnish:

  • Handful of pumpkin seeds
  • Twist of black pepper
  • Optional: One ball of mozzarella (vegan if preferred)


  • Place all pesto sauce ingredients into a blender or food processor and whizz to form a creamy pesto sauce.
  • Spiralise your courgettes. If you do not have a spiraliser, you can make courgette peelings using a vegetable peeler and slice these finely into noodle-like strips.
  • The courgetti can be eaten raw; in which case blot the excess moisture away using kitchen roll. Alternatively, you can pan-fry your courgette for 3 mins in a frying pan on a high heat.
  • Stir in the pesto to your courgetti spaghetti.
  • Assemble onto two plates. Scatter wedges of nectarine on top and a handful of pumpkin seeds. Roughly tear up the mozzarella and scatter on top. Enjoy!