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ADAPT August Recipe

26th August 2019 @ 6:06am – by Jane Marshall
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Summer Vegetable Side Dish

Carrot & Courgette ribbons with pesto

Ingredients to serve 4

  • 250g large carrots, scraped and trimmed
  • 250 g medium sized courgettes trimmed
  • 2 tsp pesto, salt and freshly ground pepper

Preparation

  • Cut the carrots and courgettes into long, fine strands or ribbons by drawing a swivel-bladed peeler down the length of them
  • Pour 1 cm boiling water into a saucepan
  • Cover the pan and steam carrots over a moderate heat 2/3 minutes
  • Add courgettes and cook for 1-2 minutes longer (courgettes cook quickly so don't let them become waterlogged)
  • Drain
  • Transfer the vegetable to a bowl, add the pesto, mix well and serve at once.

Pesto Sauce

  • 1 clove garlic
  • 1 oz pine nuts or cashew nuts
  • 6 tables finely chopped basil leaves
  • 1 oz freshly grated Italian cheese
  • 75 m olive oil
  • Salt and freshly ground pepper

Blend all the ingredients into a thick green cream with a food

Ed – the picture is the nearest thing we could find – probably nothing like the real thing – Sorry, Jane!


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