Photo of Pesto & tomato courgette ribbons by WW

Pesto & tomato courgette ribbons

Points® value
Total Time
20 min
20 min
An Italian-style mixed-herb pesto transforms this fresh tomato and courgette salad into something really special.



450 g, diced


200 g, peeled into ribbons using a vegetable peeler

Vegetarian parmesan style hard cheese

40 g, grated, to serve

Basil, fresh

25 g, leaves

Parsley, fresh

10 g, leaves picked

Coriander, fresh

10 g, leaves picked

Chives, Fresh

10 g, chopped


1 clove(s), crushed

Extra virgin olive oil

4 teaspoon(s)


  1. Put the diced tomatoes into a sieve set over a medium bowl to allow the tomato water to drain.
  2. Meanwhile, make the herb pesto. Put the herbs, garlic and 60ml cold water into a food processor, and pulse until finely chopped. With the motor still running, gradually add the oil and process until the mixture forms a coarse purée. Transfer to a small bowl and stir in half of the grated cheese. Season to taste and set aside. If the mixture is too thick, thin it out with a little of the drained tomato water.
  3. Loosely pile the courgette ribbons onto 4 plates. Scatter over the tomatoes and spoon over the pesto. Season and serve garnished with the remaining grated cheese.