Courgette and Pesto Salad

Ingredients: 
500g courgettes, grated or cut into long, thin pieces
2 carrots, grated
1 red onion, thinly sliced
50g nuts/sunflower seeds, lightly toasted
50g herbs (basil, mint and/or parsley), leaves only
1 garlic clove
juice and zest of 1 lemon
75ml olive or rapeseed oil
a pinch of sugar
sea salt and ground black pepper
Method: 

1) Put the toasted nuts or seeds into a food processor along with the herbs, garlic and lemon zest. Blitz until finely chopped.

2) Then slowly pour in the oil with the motor running until you have a thick, sloppy puree.

3) Season with sugar, salt, pepper and lemon juice.

4) Mix with the chopped vegetables. You can use any mix of summer veg such as steamed beans, peas, cabbage, tomatoes etc.

 

Original Source: 

Miki Fujita

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