Delicious, light, green 💚
For 4 persons
100 g walnuts
bunch of parsley
100 ml olive oil
2 garlic cloves
100 g parmesan
50 g pine nuts
1 tablespoon olive oil
salt and pepper
For the pesto, mix all together walnuts, garlic cloves, roughly chopped parsley and 100ml of olive oil in a mixer.
Peel the courgettes. With a peeler cut thin slices lengthwise until reaching the middle with the seeds. Leave them away.
In a frying pan heat the olive oil on medium heat. Add the sliced courgettes. Cook them for 5 minutes. It is better if they are not too soft. Add salt and pepper to taste.
In a small frying pan on low heat add the pine nuts until they become darker. Mix them so they are dark both sides.
To serve, put in a plate a portion of the courgettes, top with a spoon of pesto, grated parmesan and toasted pine nuts.