Wafer-thin ribbons of courgette fried with homemade pesto. Simple and delicious.
For the pesto, crush the garlic with a pinch of salt in a pestle and mortar. Add the basil and bash the leaves to a rough pulp. Pour in the olive oil and the pine nuts. Mix together, but leave the majority of the pine nuts intact. Add the grated pecorino and mix again. Add the lemon juice and zest and stir once more.
For the courgettes, use a peeler to slice thin ribbons down the entire length of the courgettes.
Add the olive oil to a large, heavy-based frying pan over a medium-low heat. Carefully place the courgette ribbons into the pan and cook for 2-3 minutes, until they just begin to soften.
Add the pesto to the courgette pan, using a spatula to ensure you don't leave any behind in the mortar.
Cook for a further minute to warm the pesto through but avoid overcooking the courgettes, then serve immediately.
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