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

1

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

2

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

3

Blend with the basil and lemon juice and serve straight away!

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

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