Courgettes, basil and pine nuts

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Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

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This is a lovely simple summer dish. Heat a pan and add 1 tablespoon avocado oil (or use olive oil) and 2 tablespoons pine nuts. Once they start to colour, add 3–4 courgettes, trimmed and sliced into discs. Mix well and stir in 4 tablespoons hot water, then season well. Cover and cook until all the water has gone, then mix in a handful of torn basil leaves. These are very good served with steamed white meat and fish.