Courgette Pesto by 5 O’Clock Apron

Name: Courgette Pesto by 5 O’Clock Apron
Total time: 20 minutes
Yield: 4
Ingredients: 6 small or 3 medium courgettes, coarsely grated; 80ml Mellow Yellow Cold Pressed Rapeseed Oil + more to fry/ store in fridge; 30g pine nuts; Small bunch basil, leaves picked; 1 – 2 cloves garlic, thinly sliced; 30g parmesan, freshly grated; Salt & pepper

20 minutes

If pesto pasta is a regular feature on your dinner table, this delicious courgette version by Claire at 5 O’Clock Apron is one you’ll most definitely want to try. Made with grated seasonal courgettes, pine nuts, basil, parmesan and our Mellow Yellow Cold Pressed Rapeseed Oil- it’s packed with goodness and brimming with flavour. Best of all, it’s ready in under 20 minutes.

Method

1

In a large colander combine the grated courgettes with a generous pinch of salt. Set the colander over the sink or a bowl and leave to drain for 5 or so minutes. Then squeeze the courgettes to extract excess liquid.
2

Heat a large frying pan over a moderate heat and add 2 tbsp of Mellow Yellow Cold Pressed Rapeseed Oil. With the oil hot, add the squeezed courgettes and gently fry for 5 or so minutes until all the liquid has evaporated and the courgettes have softened. Remove from the heat and allow to cool.
3

Toast the pine nuts in another 1 tbsp of Mellow Yellow oil over a moderate heat until golden, then add to the courgettes to cool.
4

Blend the cooked courgettes, pine nuts, garlic and basil with 40ml Mellow Yellow oil to a coarse puree. Add the remaining 40ml oil along with the finely grated parmesan, pulse to blitz and season well with salt and pepper.
5

Use enough pesto to coat the pasta, adding a slosh of the pasta cooking water to bring the pesto and pasta together. Any remaining pesto can be stored in an airtight jar in the fridge, with a film of Mellow Yellow Cold Pressed Rapeseed Oil over the top. It will keep for up to 3 days.