Pesto & tomato courgette ribbons
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
An Italian-style mixed-herb pesto transforms this fresh tomato and courgette salad into something really special.
Ingredients
Tomato
450 g, diced
Courgette
200 g, peeled into ribbons using a vegetable peeler
Vegetarian parmesan style hard cheese
40 g, grated, to serve
Basil, fresh
25 g, leaves
Parsley, fresh
10 g, leaves picked
Coriander, fresh
10 g, leaves picked
Chives, Fresh
10 g, chopped
Garlic
1 clove(s), crushed
Extra virgin olive oil
4 teaspoon(s)
Instructions
1
Put the diced tomatoes into a sieve set over a medium bowl to allow the tomato water to drain.
2
Meanwhile, make the herb pesto. Put the herbs, garlic and 60ml cold water into a food processor, and pulse until finely chopped. With the motor still running, gradually add the oil and process until the mixture forms a coarse purée. Transfer to a small bowl and stir in half of the grated cheese. Season to taste and set aside. If the mixture is too thick, thin it out with a little of the drained tomato water.
3
Loosely pile the courgette ribbons onto 4 plates. Scatter over the tomatoes and spoon over the pesto. Season and serve garnished with the remaining grated cheese.
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