This quick and easy dish is perfect for spring and summer days. It’s been so hot lately that I’ve been craving for summer vegetables such as courgettes, peppers and tomatoes.
As far as the pesto is concerned, I know that it’s usually made with pine nuts but I didn’t have any so I used cashew nuts, and I reckon it’s even better! It was indeed so good that my best friend’s three-year-old daughter ate half of it by the spoonful!
This recipe serves 2 – or 4 if you serve it as a side dish.
- Courgettes, 2
- Cherry tomatoes, 200 g
- Garlic, 1 clove crushed
- Dried oregano, 1 tablespoon
- Feta cheese, 100-120 g (optional)
- Red pepper flakes, 1 teaspoon
- Rocket/Rucola, a handful
- Salt & pepper
(Lemon & Cashew pesto)
- Basil, 60 to 70 g
- Cashew nuts, 40 g
- Parmesan cheese, 30 g
- Lemon, 1 big
- Garlic, 1 clove
- Olive oil, 3 tablespoons
- Salt & pepper
Pre-heat the oven to 180°C.
Cut the courgettes in half and coat them with some olive oil, salt and pepper. Put them in the oven face up and leave them in there for about 15 minutes until they soften; then turn on the grill for another 3 to 5 minutes.
In the meantime, cut the cherry tomatoes in half, heat a little olive oil in a frying pan over medium heat, and toss the tomatoes for just a few minutes with the garlic, red pepper flakes and the oregano until slightly soft. Salt and pepper to taste.
Finally, crumble the feta cheese if you decide to go for it.
The Pesto : Squeeze the lemon, pour the juice in a food processor along with the other ingredients. Blend until smooth. You can always adapt the quantities, depending on how you like it.
Now that everything is ready, you can put the ingredients together to create a beautiful and colourful plate!
Courgette + cherry tomatoes + feta + pesto, and top it all with a few rocket leaves.