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.



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. 



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



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.