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)
Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto.
Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes.
Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using.