Today is the day I will post my first recipe on my new blog. I am excited and a bit scared…. Writing is not one of my strong skills, I am a passionate cook, I feel good in the kitchen preparing a dish listening to music (humming the Sibelius Karelia Suite, Op.11 quietly right now while writing, because I was at the Anvil last night listening to the Philharmonia Orchestra and violinist Esther Yoo). You could give me the most complicated task in the kitchen, and I would be confident I could master it but writing and other people reading it is a totally different story. I have decided however, that is what I am going to do – I want to share my recipes with you. So if you don’t enjoy my style of writing, don’t be put off, just scroll down to the recipe and start cooking.
The courgette pesto which I am posting today was created a few weeks ago. We eat a lot of pesto and I have tried all sorts of pesto types, basil with almonds, basil with macadamia nuts, tomato pesto, pepper pesto etc… One day I was craving something different and thought I would use courgettes instead. My family was delighted with the result. So for dinner we had pesto and pasta, the day after we had pesto and crackers and the day after that we had crostini with pesto, tomatoes and mozzarella. So lots of possibilities to enjoy. Any feedback is always welcome!
150g macadamia nuts
1 clove garlic
70ml olive oil
100g grated parmesan
1tsp lemon juice
salt and pepper
Cut the courgettes into pieces, place them into a food processor together with the macadamia nuts and the garlic. Pulse until you have a smooth paste. You might need to add some of the olive oil in order to get a fine puree. Add the rest of the oil, lemon juice and grated parmesan. Pulse again until everything is combined. You might need to scrape down the sides and pulse again. Season with salt and pepper.
You can either serve this delicious pesto with pasta, or just as a dip with bread, crackers or raw vegetables.