Not only is this little appetizer a total knock out but it’s also deceivingly easy to make. Just make sure you get good quality courgettes, and please please please don’t overcook them or they will lose their radiant green color. All the ingredients really complement each other – from the nuttiness of the parmesan and sweetness of the sundried tomatoes to the smokiness of the pine nuts and delicate taste of the courgette. I also add the rosemary essential oil because it lends a great flavor to the whole thing. It’s the best of Italy on a plate.
Serves 2
Ingredients
- 8 young courgettes, diced (ideally, use ones that are seedless like the Trombetta variety)
- 1/3 cup pine nuts
- 5 sundried tomatoes, diced
- 5 basil leaves, slivered
- 5 tbsp olive oil
- 1/3 cup Parmesan shavings
- Salt, pepper
- 2 drops of rosemary essential oil
Instructions
- Saute the diced courgettes in 3 tbsp olive oil for 1-2 minutes adding salt and pepper to taste. They should remain bright green. Set aside.
- Toast the pine nuts over low heat for a few minutes, tossing them constantly until they are golden. Remove from heat and set aside.
- Mix the courgettes, pine nuts and all other ingredients together gently until well combined
- Put in a ramekin and unmold onto the serving plates
