Season
Dietary
Grilled Courgette with Pesto
Recipe by Marta
Here's a recipe that everybody is going to love! Our courgettes are in full swing by July and this recipe puts them front and centre. It works as a side or tapas-style dish, but also with fresh pasta, rice, egg or sauteed beans on top to complete your meal.
“Pesto” is a perfect dressing that we can adapt with any herb or kale that we have available in the season, for this recipe we will use basil.
Ingredients:
2 Courgettes
A handful fresh green peas or any kind of bean that you have in your pantry.
Lemon
Feta or yogurt (optional)
To make the pesto:
50g of walnuts or sunflower seeds (or any nut/seed that you like)
1 garlic clove
6 tablespoons of extra virgin olive oil.
1 teaspoon of nutritional yeast or 20g grated hard cheese (optional)
A pinch of salt
Method:
Place all ingredients for the pesto in a blender, and blend it until smooth but not too much, adjust salt and pepper.
Cut the courgettes in half diagonally and using a knife score the inside in opposite directions. This will help the courgette cook through and give some texture to it.
In a grill or pan add some oil over a medium heat and when hot place the courgettes skin side down. Sprinkle with salt and black pepper. After 3-4 minutes change side, and press down with a fork all over the courgettes. Let it cook 3-4 minutes more and then swap sides again.
Place a lid on it and wait a couple more minutes. Swap sides one last time until the inside of the courgette turns golden/brown.
While the courgettes are cooking you can pod the green peas and place in a bowl.
To serve you want to add a couple of spoons of pesto on the base of the plate, place the grilled courgettes on top, spread some more pesto on top of it, and add the raw green peas on top.
If you have a lemon, zest it all over. You can add a bit of crumbled feta, or yoghurt.
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