Charred Courgette with Whipped Lemon Ricotta & Mint Pistachio Pesto

Charred Courgette with Whipped Lemon Ricotta & Mint Pistachio Pesto 

Sweet, smoky courgettes with creamy whipped ricotta and a vibrant mint-pistachio pesto make the perfect combo for this dish. Brought to life with our bold and peppery Italian Extra Virgin Olive Oil, its bursting with fresh, herbaceous flavour and creamy richness - ideal for sharing as a side or to go with your weekend BBQs.
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PHAT: ITALIAN EXTRA VIRGIN OLIVE OIL 

SERVES: 4 
PREP TIME: 15 MINS 
COOK TIME: 15 MINS
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INGREDIENTS 

COURGETTES 
4 COURGETTES 
ITALIAN EXTRA VIRGIN OLIVE OIL 
SEA SALT 
CRACKED BLACK PEPPER 

MINT PISTACHIO PESTO 
HANDFUL TOASTED PISTACHIOS 
HANDFUL FRESH MINT LEAVES 
HANDFUL FRESH BASIL LEAVES 
1–2 CONFIT GARLIC CLOVES 
1/2 LEMON 
HANDFUL GRATED PARMESAN 

WHIPPED RICOTTA 
250G RICOTTA CHEESE 
100G FETA CHEESE 
1/2 LEMON 

GARNISH 
SMALL HANDFUL SUNBLUSH TOMATO

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METHOD 

PREP 

Step One: 
Slice the courgettes in half lengthways. Score the flesh in a criss-cross pattern. On the skin side, make shallow hasselback-style cuts (careful not to slice all the way through!). 

Rub all over with a good glugg of extra virgin olive oil and season generously with sea salt and cracked black pepper. 

Heat a griddle pan or BBQ to high. Grill the courgettes flesh-side down for 3–4 minutes until nicely charred. Flip and cook the skin side for another 3–5 minutes, or until tender all the way through but still holding their shape. Set aside. 

PESTO 

Step Two: 
In a food processor, add the toasted pistachios, mint leaves, basil leaves , confit garlic cloves, and lemon zest. Save some mint and basil leaves for garnishing. Pulse until roughly chopped. 

Drizzle in lots of extra virgin olive oil and blend to loosen. Add plenty of grated Parmesan, a good squeeze of lemon juice, and season well with sea salt and cracked black pepper. Taste and adjust as needed. Give it a final blitz and transfer to a bowl. 

RICOTTA 

Step Three: 
To the same food processor (no need to wash it), add the ricotta, crumbled feta, a few rasps of lemon zest, and good squeeze of lemon juice. Drizzle in the extra virgin olive oil and blitz until smooth and fluffy. 

Taste and season with sea salt and cracked black pepper. 

ASSEMBLE 

Step Four: 
Spoon the whipped ricotta across the base of a serving platter. Drizzle with half the mint pistachio pesto. 

Slice the charred courgettes into 2-inch angled pieces and scatter over the ricotta. 

SERVE 

Step Five: 
Spoon over the remaining pesto. Dress with the sunblush tomatoes and remaining mint and basil leaves. Finish with a good drizzle of extra virgin olive oil. 

Serve warm or at room temperature. 

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Chef’s Tip 

Try this with roasted carrots, chargrilled aubergines, or spoon the pesto over grilled chicken. Leftover pesto keeps well in the fridge for 3–4 days.🌿✨