Put the basil, pressed rapeseed oil, lime, garlic and pine nuts into a food processor, when smooth season with salt and mix again.
Once the courgettes have been spiralized, heat a pan with virgin rapeseed oil and quickly fry the courgetti for 1 minute. Take off the heat, and mix in the pesto.
Decant into a Cook & Go dish and garnish with extra basil and toasted pine nuts. Enjoy straight away or store in the fridge or freezer.