• 1 garlic clove
  • pinch salt
  • 2 handfuls fresh basil leaves
  • 75ml/2½fl oz olive oil
  • 50g/2oz pine nuts
  • 30g/1oz pecorino cheese, grated
  • 1 lemon, zest and juice
  • + 2 more ingredients
    • 2 courgettes, cut into ribbons with a peeler
    • 2 tbsp olive oil

1. For the pesto, crush the garlic with a pinch of salt in a pestle and mortar. Add the basil and bash the leaves to a rough pulp. Pour in the olive oil and the pine nuts. Mix together, but leave the majority of the pine nuts intact. Add the grated pecorino and mix again. Add the lemon juice and ...

View full recipe at SpringPad


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