Grilled Courgette Creamy Cheddar Pesto Rolls with a Green Salad
Rollin’ into yum-town with these Grilled Courgette Creamy Cheddar Pesto Rolls! Paired with a fresh green serenade, this is a veggie delight that’s zesty, cheesy, and oh-so-easy. Love the look of this salad? Here’s another as part of our three-part salad series.
Ingredients
The Creamy Cheddar Pesto
- 30g Basil Leaves
- 30g Toasted Pine Nuts (toasted, plus extra for serving)
- ½ Lemon (juice)
- ½ Garlic Clove (crushed)
- 60g Yeo Valley Mature Cheddar (grated)
- 45ml Olive Oil
- 75g Yeo Valley Superthick 0%
- Salt and Pepper
The Courgette Rolls
- 2 x Courgettes
- Olive Oil
- 1 Carrot (strips)
- Green Salad
Try it with...
Method
- Add all of the ingredients for the creamy cheddar pesto to a food processor and blend. Check the seasoning.
- Using a mandolin slice the courgettes into strips lengthways. Add oil to a pan and heat. Fry the courgettes for 2 minutes on each side until golden brown.
- Layer up 3 courgette strips on top of each other. Spread the pesto over the layers and roll them up. Slide a carrot strip in between the layers of a courgette roll. Serve the rolls with a green salted and extra toasted pine nuts.
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