RecipesPasta & Co

Easy & Light Courgette and Mint Pesto

by Micaela Harrasser

Hot, summer days call for easy, light and healthy meals. This pasta sauce has it all: packed with courgettes and mint, it’s simple, delicious and perfect for a quick meal. The best part, apart from ebing vegan? You can freeze it to enjoy at a later time!

Make sure to get your hands on sweet courgettes (seasonal) and mint that is bursting with flavor (my go-to are farmers markets ;D) and you are ready to ake a beautiful pasta sauce in no time! You can also swap the cashews with another nut, like almonds, if you are not a fan of them. Or use a mix! That would also work! Enjoy!

[ratings]

Easy & Light Courgette and Mint Pesto

Serves: 3 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 large courgette
  • 1 shallot
  • Mint a few leaves
  • 1 tbsp extra virgin olive oil
  • Salt and pepper a generous pinch
  • Vegetable cube stock
  • 30g cashew nuts 

Instructions

  1. First, cook the courgettes.
  2. Heat the olive oil in a non-stick pan.
  3. Finely chop the courgette and shallot.
  4. Add to the pan and cook on medium-high heat, stirring frequently.
  5. Add the cube stock and ½ glass of water when you see the courgettes start sticking to the pan.
  6. Cook until soft, about 15-20 minutes.
  7. Transfer to a small food processor, together with the cashews and mint leaves.
  8. Mix until you get a soft cream.
  9. Taste it and adjust with more salt, pepper or mint.
  10. The sauce is ready!

Notes

Storage: you can keep the pesto in the fridge for up to two days. Laternatively, you can frezze it too.

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