Courgetti with pesto

This courgetti is a wonderful gluten-free pasta alternative that's super quick to make and fun for little fingers to discover

Home made pesto

Courgetti

Step 1

Blitz all the pesto ingredients together in a food processor, or combine with a pestle and mortar. Set aside.
Step 2

Top and tail the courgettes and use a julienne slicer to create courgette spaghetti, (small handheld julienne slicers are available cheaply from most kitchen shops). If you don’t have a julienne slicer you can create courgette ribbons with an ordinary peeler, and these can be sliced into thinner strips for younger babies, or you can grate the courgettes. For young babies chop the courgette spaghetti into bite size pieces so they are easier to eat
Step 3

Finely dice the tomatoes and peel and dice the avocado
Step 4

The courgette spaghetti can be served raw or gently steamed for 2 minutes if younger babies prefer it softer. Combine the pesto with the spaghetti, tomatoes and avocado and serve cold, or this can be very gently warmed through in a pan if you prefer.
Step 5

For small babies cut the spaghetti lengths up into little bite size pieces to avoid choking. Babies will enjoy getting their fingers into this, or you can use a spoon too.

Pine nuts are not actually nuts but seeds, however you may want to seek advice from your doctor before eating these if you have a history of nut allergies in your family.
Delicious served on its own or on top of bruschetta. To make some bruschetta simply rub half a garlic clove over a hot freshly toasted slice of baguette (or bread of your choice), so that the garlic juice gently flavours the bruschetta. Give these to your baby to nibble on, or top with spaghetti and serve. Equally tasty served warm or cold. For younger babies a toasted baguette may be a bit challenging, so ensure the texture is suitable for your baby.

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