Herby Courgette and Olive Salad with Avocado Pesto
This salad is perfect for any BBQ gathering, bursting with vibrant summer greens and fresh flavours – making it a great addition to a potluck spread.
But this salad isn’t limited to BBQs alone; it’s a versatile addition to any summer table, as a side or main dish. The saltiness of the olives and fresh herby flavours lend themselves as a suitable pairing with lots of different proteins and culinary styles.
We’ve used Allpress EVOO which not only enhances the flavour, but also helps you absorb all of the fat-soluble vitamins and antioxidants abundant in this raw dish.
Ingredients
4-5 small to medium courgettes; ends trimmed (can be yellow or green)
½ cup freshly podded peas (alternatively use snow peas finely chopped lengthways)
1 tbsp finely chopped mint
1 handful torn fresh basil
1 handful torn fresh parsley
1 handful fresh rocket
1 handful baby spinach
¼ cup olives - slice the flesh off the pip after measuring (we used All Press Whole Olives)
1 tsp fresh lemon zest
¼ cup pinenuts or soft cashew/goats cheese of your liking.
Method
Start by slicing the courgette into ribbons or noodles (We use a mandolin with the medium blade, but alternatively you can use a peeler and create ribbons)
In a bowl, coat the courgette ribbons or noodles with the pesto mix (see following recipe). It should be reasonably easy to coat - if it clumps, add a little more olive oil or lemon juice to get things moving.
Gently fold through the herbs, vegetables and lemon zest.
Place a serving of pasta on the plate, top with pinenuts or roughly broken chunks of cheese and some freshly cracked pepper.
Basil, Avocado & Parsley Pesto
1 crushed garlic clove
¼ tsp sea salt
3 handfuls fresh basil and parsley leaves, picked and chopped (you could use just basil or a combination with rocket instead)
1 avocado, finely diced
5 tbsp All Press Waiheke Blend Olive Oil
1 lemon, juice and zest
Method
Pound the garlic with the sea salt, basil and parsley leaves with a mortar and pestle, or pulse in a food processor.
Fold in the avocado and crush lightly with the pestle until combined but still has some texture. Turn out into a bowl and gently add olive oil - you need just enough to bind the sauce and get it to an oozy consistency. Finish with lemon juice and zest.
