Zucchini with artichoke chèvre & mint pesto
Brilliant combination of flavours.
Equipment
- cheese slicer
- cast iron grill pan
- blender
- cooking brush
- paper towel
Ingredients
- 1 zucchini
- 150 gram grilled artichoke hearts on oil
- 150 gram soft goat cheese (like Chavroux)
- 15 gram fresh basil leaves
- 10 gram fresh mint leaves
- 10 gram Parmigiano Reggiano
- 10 pine nuts
- olive oil
- pepper & salt
Instructions
Zucchini
- Slice the zucchini lengthwise in long, thin slices. You can slice about 16 from 1 zucchini.
- Put a cast iron grill pan on high heat. Brush some olive oil on the zucchini slices.
- Once the pan is really hot, grill the slices by putting them in the grill pan without any overlap and turn each slice around 3 times (each time after some time to let them acquire a grill mark) to create a nice grill pattern. Place the grilled slices on a paper towel and salt them as soon as they're ready and before starting the next batch.
Artichoke chèvre
- In the bowl of your hand blender, briefly grind your grilled artichoke hearts into coarse pieces/shreds. In a separate bowl, mix this with the chèvre by stirring it well with a spoon or fork and season with a little freshly ground pepper.
Mint pesto
- Clean the hand blender and then put the fresh basil, fresh mint leaves, pine nuts, Parmigiano and a dash of good olive oil in the bowl of the hand blender to make a pesto.
Zucchini rolls
- Then spread the zucchini slices with the goat cheese and artichoke mixture, put a few (thick) drops of pesto over it and roll up the zucchini slices.