Grilled courgettes with almond pine nut pesto
From our Mildreds plant-based cookbook, click here to shop.
The ideal accompaniment to our grilled courgettes, our pesto is a great gluten-free option and is equally great served on its own with some grilled Turkish bread as a starter or side dish. Preparing the ingredients by hand will give you a more chunky, rustic pesto.
ingredients
4-6
2 large courgettes
For the almond pine nut pesto
60g kalamata olives, pitted and roughly chopped
1 small red onion, finely diced
30g toasted almonds, crushed
20g toasted pine nuts, crushed
1 large garlic clove, finely chopped
30g flat leaf parsley, chopped
1½ teaspoons oregano leaves, finely chopped
zest of 1 lemon
¼ teaspoon chilli flakes
500ml light olive oil
To serve
Crusty bread and extra virgin olive oil
method
For the pesto, mix all the ingredients together in a bowl until well combined, then set aside.
Slice the courgettes on the diagonal, about 2cm thick.
Cook on a hot barbecue or griddle pan on the hob for about a minute on each side, until nicely chargrilled.
Serve the grilled courgettes with turkish bread, topped with plenty of pesto, and a drizzle of extra virgin olive oil.
For the pesto, mix all the ingredients together in a bowl until well combined, then set aside.
Slice the courgettes on the diagonal, about 2cm thick.
Cook on a hot barbecue or griddle pan on the hob for about a minute on each side, until nicely chargrilled.
Serve the grilled courgettes with turkish bread, topped with plenty of pesto, and a drizzle of extra virgin olive oil.
