Green Sauce

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a subtle sauce from southern Italy which is excellent with pasta.


  • 50 g/2 oz/4 tablespoons butter
  • 675 g/ lb courgettes/zucchini, coarsely grated
  • 2 garlic cloves, crushed
  • 150 ml/5 fl oz/ cup single/light cream
  • 1 tablespoon green peppercorns, crushed
  • 1 tablespoon walnut pieces
  • 75 g/3 oz soft blue cheese seasoning to taste


Melt the butter in a pan and cook the courgettes/zucchini with the garlic for 2 minutes, or until the vegetable liquid has evaporated. Add the cream, peppercorns and walnuts, then add the cheese and allow to melt. Season and serve.