|
Baked Courgettes with Coriander Pesto
6 small courgettes
25g fresh coriander, chopped
25g parsley, chopped
1tbs pine-nuts
1 garlic clove
Salt, freshly ground pepper
1tbs Olive oil
30g parmesan cheese, freshly grated
Preheat the oven to 175°C. To make the pesto, place the coriander, parsley, pine-nuts, garlic, salt and pepper into a food processor or blender and purée until smooth – about 3 min. Add the oil and blend for another minute. Add the parmesan and blend for a further 2 min. Trim the courgettes and cut in half lengthwise. Spread the pesto on the exposed flesh of half the courgettes, cover with the other, wrap in tinfoil and bake for 25 min. Serve with a green salad and plenty of baguette to mop up the juices.
|
