From Jamie magazine... Serves 4

  • 4 courgettes, turned into spaghetti strips - I do this with a box grater on its side
  • 70-100ml olive oil plus an extra splash
  • 100g toasted almonds
  • 1 garlic clove
  • a handful of basil leaves
  • 50g grated parmesan
  • juice of 1/2 lemon
  • 300g rocket (I think it actually tastes better with a lot less rocket than this!)

Pop the courgette in a colander with a splash of oil and a pinch of salt. Toss, then set aside over a bowl to drain for 10 minutes. For the pesto, pulse the almonds and garlic in a food processor. Add the basil, parmesan, lemon juice and most of the rocket, saving some to serve, and pulse to form a paste. Slowly add the oil and pulse again until smooth. Season and toss the pesto through the courgette. Scatter over the saved rocket and serve.