ADAPT August Recipe

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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