Courgettes are one of my favourite vegetables, because
even with nothing added to them, they taste fabulously rich and buttery – so
they’re perfect for cooking on a budget, too. This recipe uses courgette,
garlic and butter to make a lovely flavoursome pesto. This post is part of my series on Live Below The Line - for more information, click here.
This photo is of the original recipe, which also had basil & lemon zest - a bit more yummy! Click here for that recipe....
1 garlic clove
Butter, for frying
A pinch of black pepper
A pinch of salt
A little grated cheese, to serve
To start, put the pasta on to boil. While it’s cooking,
you can make the sauce.
Peel and finely chop the garlic (I would chop it rather
than crush it, because then you keep every little bit of flavour – rather than
throwing half of it in the bin). In a saucepan, melt a scoop of butter, and
then add the garlic and let it sizzle for a moment. Next, chop the courgette as
finely as you can and add that to the pan. Turn the heat down and let it sit,
stirring regularly, until the pasta is ready.
Drain the pasta, and then add to the pan with the sauce
(doing it this way round means you don’t waste a single drop of sauce that
might otherwise be left behind in the pan). Give it a good stir and season with
a pinch of salt and black pepper. Serve with a little grated cheese on top.