Friday, 13 May 2011

Courgette pesto

basil leaves, basil oil, parmigiano, lemon juice, pine nuts, salt, 1 clove garlic, courgette, pasta, double cream
1) To make the pesto - finely slice a good handful of fresh basil leaves and add to a mortar bowl. Sautee 1 clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts.
Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.

2) Dice the courgette and toss in a pan with the courgette and some pine nuts and sizzle for a few minutes.

3) Stir the pesto into cooked pasta, add the toasted courgettes and pine nuts with a drizzle of cream.

I served this with my savoury strawberries sliced mozarella.

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