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Courgette ribbons with pesto alla trapanese

Name: Courgette ribbons with pesto alla trapanese
Prep time: 20 min
Total time: 20 min
Yield: Serves 2 (or 4 as a side)
Cuisine: Italian recipes
Ingredients: 25g blanched almonds; 1 medium vine tomato; 1⁄2 garlic clove; 20g pecorino, finely grated; 2 anchovy fillets in oil (optional); 2 tbsp extra-virgin olive oil; 2 tbsp vegetable oil; 15g bunch basil, leaves picked; 10g bunch mint, leaves picked; Squeeze lemon juice; 3 large courgettes

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Aug 24
Updated: 8 Aug 24

Courgette ribbons with pesto alla trapanese

This super fresh, crunchy salad is ideal for a speedy lunch or an easy barbecue side dish. Pesto alla trapanese is a Sicilian take on the classic sauce using almonds in place of pine nuts as well as tomato and optional anchovies, and mint accompanying the basil. It’s usually served with pasta but it coats ribbons of courgette in the same way for an incredible flavour pairing

Loved this dish? Try our tamarind chickpea stuffed courgettes.

Easy
August 2024

Test kitchen approved

Serves 2 (or 4 as a side)
Hands-on time 20 min

Loved this dish? Try our tamarind chickpea stuffed courgettes.

Gluten-free recipes

Nutrition: Per serving (for 4)

Calories: 169kcals
Fat: 15g (2.3g saturated)
Protein: 4.3g
Carbohydrates: 4.2g (3.8g sugars)
Fibre: 1.1g
Salt: 0.7g

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Ingredients

25g blanched almonds
1 medium vine tomato
1⁄2 garlic clove
20g pecorino, finely grated
2 anchovy fillets in oil (optional)
2 tbsp extra-virgin olive oil
2 tbsp vegetable oil
15g bunch basil, leaves picked
10g bunch mint, leaves picked
Squeeze lemon juice
3 large courgettes

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Method

Toast the almonds in a hot dry pan until just starting to turn golden and release their natural oils. Remove from the pan and set aside to cool.
Cut the tomatoes into quarters, then scoop away and discard around half the watery seeds. Put the tomato quarters in a blender with the cooled nuts and remaining ingredients (except the courgettes and a few mint leaves) and whizz to a relatively smooth pesto. Taste and season with salt and pepper.
Use a mandoline or vegetable peeler to slice the courgettes into fine ribbons, then toss with the pesto and sprinkle with the reserved mint leaves. Wait 5-10 minutes before serving to allow the salt and lemon juice in the dressing to soften the ribbons slightly.