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Grilled Courgettes with Almond Pine Nut Pesto

a plate of food

5th June 2023

From our Mildreds plant-based cookbook, click here to shop.⁠

The ideal accompaniment to our grilled courgettes, our pesto is a great gluten-free option and is equally great served on its own with some grilled Turkish bread as a starter or side dish. Preparing the ingredients by hand will give you a more chunky, rustic pesto.⁠


Serves 4-6

2 large courgettes⁠

For the almond pine nut pesto⁠
60g kalamata olives, pitted and roughly chopped⁠
1 small red onion, finely diced⁠
30g toasted almonds, crushed⁠
20g toasted pine nuts, crushed⁠
1 large garlic clove, finely chopped⁠
30g flat leaf parsley, chopped⁠
1½ teaspoons oregano leaves, finely chopped⁠
zest of 1 lemon⁠
¼ teaspoon chilli flakes⁠
500ml light olive oil⁠

To Serve⁠
Crusty bread and extra virgin olive oil⁠


1. For the pesto, mix all the ingredients together in a bowl until well combined, then set aside.⁠

2. Slice the courgettes on the diagonal, about 2cm thick.

3. Cook on a hot barbecue or griddle pan on the hob for about a minute on each side, until nicely chargrilled.⁠

4. Serve the grilled courgettes with Turkish bread, topped with plenty of pesto, and a drizzle of extra virgin olive oil.