Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese


If you grow courgettes at home this is a great way to use the long hollow stalks.


  • 100g/3½oz toasted hazelnuts
  • 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil)
  • 2 tbsp rapeseed oil
  • 50g/1¾oz lemon verbena leaves
  • 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta
  • 50g/1¾oz unsalted butter
  • 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated
  • 1 tbsp nasturtium flowers (optional)
  • 1 tbsp chive flowers (optional)