Courgette Pesto
Courgette pesto is a punchy sauce made with courgettes, basil and nutritional yeast. It's perfect for courgette pesto pasta, and it's vegan, dairy-free and nut-free.
Equipment
- Food processor or blender
Ingredients
- 2 courgettes medium sized
- 2 teaspoon olive oil
- 20 g basil
- 2 tablespoon nutritional yeast
Instructions
- Trim the ends from the courgettes and slice lengthwise into 5mm slices.2 courgettes
- Brush the courgette slices on both sides with olive oil.2 teaspoon olive oil
- Heat a large frying pan on a medium heat. Add the courgette slices in a single layer. If necessary, use a second pan or cook the courgettes in 2 batches.
- Cook the courgette slices for 5 minutes on each side. They should be lightly browned and soft to the the touch.
- Add the cooked courgettes, basil, nutritional yeast and a pinch of salt to a food processor or blender. Blitz until smooth. If necessary, scrape down the sides of the food processor and blitz again.20 g basil, 2 tablespoon nutritional yeast
Notes
- Leave the skin on the courgettes, it adds extra fibre and colour to the recipe.
- If you prefer, you can make courgette pesto with parmesan and nuts in place of nutritional yeast. Use 30g each of parmesan and pinenuts. You may need to thin the pesto a little with lemon juice or olive oil.
- Add a clove of garlic to the recipe if you like. If you are using raw garlic, grate it before adding it to the food processor to ensure it is finely broken down. Using roasted garlic will add a more mellow flavour.
Nutrition
Calories: 40kcalCarbohydrates: 3.3gProtein: 2.3gFat: 2.4gSaturated Fat: 0.3gFiber: 1.5gSugar: 0.9g
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