Basil & Courgette Pesto

Courgettes are a prolific late summer vegetable.

Summer days get shorter and crisper drawers get smaller; overflowing with harvest gifted from friends who've had than their fill.
Pesto is a great way to use up a couple of courgettes - blending into a versatile condiment. You will need a stick blender or food processor to get the right texture.

This recipe might surprise you! It tastes like straight-up basil pesto and fussy eaters won't even know it's packed with extra veg. The spinach adds both extra nutrients and vibrant green to counteract the pale courgette flesh. 

Preparation

1.  Grate courgette using a box grater or food processor.

2.  Remove as much water from the courgette as you can. I wrap mine in a clean tea towel or kitchen cloth and squeeze it over the sink.

3.  Dry toast pine nuts in a pan over medium heat. Watch them carefully! Shake the pan as it warms and remove from the heat as soon as they're fragrant and ever so slightly browned; it will only take 2 or 3 minutes.

4.  In your blending bowl, add the zucchini and all other ingredients, except the olive oil. Using a food processor or stick blender, blend to a rich paste.

5. Once all the ingredients are blended, add the olive oil – one tiny drizzle at a time until you have the right texture. You might not need all the oil. 

 

 

Tips from the author

The ingredient amounts are flexible- adjust to your taste.  Follow your heart when adding basil, cheese, and garlic!

Storage:

If you’re not eating straight away, spoon your pesto into a jar, and top with a thin layer of olive oil before sealing. This will slow oxidisation. Your pesto will keep in the fridge for up to a week.

Dressing:

For a super quick meal, I enjoy mine stirred into pasta with some roast cherry tomatoes.  It’s so versatile! You can:

·         add to boiled potatoes as a side
·         Use as a flavourful salad dressing
·         stir into gnocchi
·         Spread on a sandwich
·         Spread On a pizza base
·         Serve as a dip with crackers or crudités  
·         Dollop on grilled chicken or pumpkin
·         Top a fried egg