This is about as simple as you can get, delicious with steak hot off the bbq and it makes a refreshing, more substantial change to salad leaves. The courgette is virtuously raw but almost ‘cooks’ in the creamy pesto. Of course, the secret to all simple dishes is to use the best ingredients and this means making your own pesto – a cheap jar from the supermarket just won’t cut it as the sauce is better slightly chunky to add texture and it will have a much punchier flavour if fresh. I always eyeball my pesto and go on taste but below is a rough recipe.
To serve 4 as a side
- For the Courgette: Top and tail 2 large Courgettes. Using a potato peeler or mandolin, cut lengthways strips. Place in a large bowl.
- For the Pesto: In a blender mix 1 handful Pinenuts, 1 handful Basil Leaves, 1 peeled Clove Garlic with 50ml Olive Oil to a rough paste. Put into a bowl and stir in 50g finely grated Parmesan. Season to taste and drizzle in more oil until you have a thick dressing.
- Add the pesto to the courgette and toss with handful of Rocket until the veg is evenly coated.