Courgette orzo with kohlrabi and pickled figs
🍽 Serves 2◆ Easy
August seasonal recipes · Italian recipes
Courgette ribbons with pesto alla trapanese
This super fresh, crunchy salad is ideal for a speedy lunch or an easy barbecue side dish. Pesto alla trapanese is a Sicilian take on the classic sauce using almonds in place of pine nuts as well as tomato and optional anchovies, and mint accompanying the basil. It’s usually served with pasta but it coats ribbons of courgette in the same way for an incredible flavour pairing Loved this dish? Try our tamarind chickpea stuffed courgettes.
Gluten-free
Serves2 (or 4 as a side)
Hands-on20 min
DifficultyEasy
Method
Toast the almonds in a hot dry pan until just starting to turn golden and release their natural oils. Remove from the pan and set aside to cool.
Cut the tomatoes into quarters, then scoop away and discard around half the watery seeds. Put the tomato quarters in a blender with the cooled nuts and remaining ingredients (except the courgettes and a few mint leaves) and whizz to a relatively smooth pesto. Taste and season with salt and pepper.
Use a mandoline or vegetable peeler to slice the courgettes into fine ribbons, then toss with the pesto and sprinkle with the reserved mint leaves. Wait 5-10 minutes before serving to allow the salt and lemon juice in the dressing to soften the ribbons slightly.
Nutrition
| Calories | 169kcals |
|---|---|
| Fat | 15g (2.3g saturated) |
| Protein | 4.3g |
| Carbohydrates | 4.2g (3.8g sugars) |
| Fibre | 1.1g |
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