As I have a little pile of seasonal courgettes just waiting to be cooked (some from my veg box, some given) I thought i better make something to celebrate them a little.
You know I love a good dip – and this might just be my new favourite. Roast courgettes combined with some classic pesto ingredients; fresh basil, pine nuts, olive oil, garlic and lemon. Today I added some white miso for extra flavour and it works beautifully.
Using the courgettes in the pesto means you can add less oil – but feel free to add a little more if you like.
The pesto is brilliant on these lovely flatbreads made with just flour, yogurt and a good pinch of salt. But also amazing on pasta, toast or just with lots of charred veg pilled on top.
As i’ve got tons of courgette to use (and I love it) I topped the flatbreads on some smokey charred courgette and mushrooms – but top with your favourite veggies!
I hope you love it, much love, Niki xxx
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