Courgette & Basil Pesto

Nut & Dairy Free

20 mins

Serves As a sharing dip

What you'll need…

  • 1 kg Courgette
  • 20 Basil Leaves
  • 200ml Lemon Juice
Zucchini Pesto 44

The method


Start by cutting the courgette in half, then cut each half into four slices lengthways.


Cook the chopped courgette very quickly in a large hot pan until soft, stirring constantly with no colour.


Add to a blender and add basil and lemon juice serve straight away!

Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Forkful Of Plants

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