Spiralise or julienne the courgettes and place in a bowl.
Melt 2 tbsp of coconut oil in a medium pan on a moderate heat.
Once melted, gently saute the mushrooms and red onions until caramelised. Set aside.
For the sauce, add everything into a blender and blend until smooth. If you feel that the sauce is too thick, add some more water.
In a wok (or large pan), melt 1 tbsp of coconut oil, add the courgetti and then gently heat for 8-10 minutes. You may find there is some excess water after this time, so before the next step, drain the water.
Add the sauce, mushrooms and red onion and heat for another 3 mins, then serve.
Garnish each serving with a handful of coriander, olives and salt and pepper to taste.
Recipe by Haleo at https://www.haleo.co.uk/wordpress/tomato-pesto-courgetti/