I think I’m going to blame my lack of interest in cooking summer foods on the fact we’ve not had a real summer yet.
How can you get excited about coming up with fresh seasonal recipes when the season has essentially sucked?? Or it’s been and gone? Either way, for the last couple of weeks I’ve been in a major recipe rut so this raw courgette salad was exactly what I needed to get back on track.
The last couple of weeks have been ridiculously busy. So working between London & the Island, the weather and not really having my own kitchen (still) hasn’t exactly helped my interest in cooking lately but I’d been enjoying work too much to really notice. Until the other day I’d realised I couldn’t remember the last time I’d cooked a meal that I’d really enjoyed, for me.
Not because I needed to eat. Not because I’d just had to grab something from whatever was left in the fridge. Something that I actually got excited about making, and that made me quite sad.
Sometimes you’re too busy with life that you don’t realise that you’re just living this weird little routine – and is that really living?
So sustaining myself on an endless round of cheese crackers, scrambled eggs and scraps in the fridge had to stop so I took a moment this week to actually take the time out to make a recipe for me (and you guys!) and using raw courgette grown in my very own back garden (I’ll do a post more about this soon) seemed too obvious a choice to pass up.
You will need: (per person)
- 1 courgette
- 1/2 cup pine nuts
- 1 handful of feta
For the pesto:
- 3 big handfuls of basil
- 1/2 cup parmesan
- 1 cup pine nuts
- 100ml olive oil – this makes a pesto which is quite thick so add more if you want a runnier consistency.
- sea salt & pepper
- 1 clove of garlic
Start off with the courgette as it’s the easy part – technically though, if you have a food processor then the whole recipe is the easy part…
Peel the courgette into long, thin strips using your usual veg peeler. I like to keep the courgette raw as I love the flavour and the crunch but you can choose to steam the courgettes here if you choose.
Next start making the pesto by putting all of the ingredients into a food processor and blitzing until there are no chunks.
Alternatively, start by crushing the basil, garlic and 1/2 of the pine nuts together with a pestle and mortar. Bit by bit add the oil and parmesan and pound until you have a consistency you are happy with.
Next, heat up a pan on a medium/low heat and drop the remaining pine nuts into the pan and toast for around 1 minute or until turning golden.
Plate up the courgette, drizzle over the pesto, crumble the feta and lastly throw on the pine nuts. It’s as easy as that.