Baby Zucchini with Pistou
Preparation time: 30-40 minutes | Serves: 2
A simple vegan recipe inspired by my time in Provence, this baby zucchini with pistou is the perfect appetiser or side to enjoy in summer, when green vegetables and herbs are at their bountiful best.
What is pistou?
Not to be confused with the herby, nutty Italian condiment that is pesto, but in a similar vein, pistou is a green sauce from the South of France made with fresh basil, garlic and olive oil.
While some recipes call for grated cheese or nuts, this version is similar to what I tried during my travels, and I love how light and fresh it turns out.
Why you’ll love my Baby Zucchini with Pistou recipe -
This recipe makes the most of what’s in season, especially in the summer or springtime where fresh vegetables really put on a show.
I came across baby zucchini at a farmer's market, and the colour of them was so appealing I couldn't pass them by. They were so mild and tender, I didn't want to do much but coax out their flavour by simply browning them in olive oil with a hefty sprinkling of salt and crushed pepper.
While in Provence, I had a go at making pistou myself, and luckily our Airbnb came with a mortar and pestle. The sauce itself took a fair bit of elbow grease, but if you have a food processor, you can whizz it up in minutes. I've included both methods below, along with serving suggestions and swaps in the recipe notes.
Ingredients
For the pistou -
2 cups packed basil leaves, washed and patted dry
3-4 garlic gloves
½ cup extra virgin olive oil
Lemon juice, according to taste
Sea salt, according to taste
For the zucchini -
8 to 10 baby zucchini, halved
2 to 3 tsp. extra virgin olive oil
Sea salt and crushed pepper, to taste
Lemon juice, according to taste
Method -
Make the pistou -
Add the basil leaves and garlic cloves to a food processor and pulse until minced.
With the processor running, gently drizzle in the olive oil until you get a thick, vibrant sauce.
Season with salt and add lemon juice, according to taste.
Fry the zucchini -
Heat a frying pan over medium heat and add the olive oil.
Once shimmering, press the halved zucchini (seed side down) into the pan.
Let them brown evenly for 4 to 5 minutes.
Flip, season with salt and pepper and fry for another 3 to 4 minutes, until cooked through with a gentle bite.
To serve -
Spread the pistou on a platter and top with the zucchini.
Drizzle generously with olive oil and finish with sea salt and lemon juice. Serve immediately.
Check out my other vegan recipes -
Swaps, Serves & Storage
Do I have to use baby zucchini for this recipe?
While baby zucchini has a milder, lighter flavour than fully matured zucchini, it’s a worthy swap and still tastes delicious with pistou. I’d suggest halving the amount (4-5 green zucchini) and slicing into thick batons for even browning.Do I have to use fresh basil?
Since the pistou sauce’s texture relies on the freshness of the basil, I’d recommend using fresh leaves.Can I make this recipe without a food processor?
Yes, you can keep it old school and use a mortar and pestle to make the pistou. Pound the basil and garlic in a mortar and pestle until it forms a rough paste, then slowly work in the olive oil, a little at a time, until you get a thick, vibrant sauce.Can I make this recipe ahead of time?
Since this is such a quick and simple recipe, I’d suggest making and serving it right away. You can make the pistou ahead of time and store it in the fridge for up to 4 days. Transfer to an air tight jar and add a tbsp of olive oil before popping in the refrigerator. Stir well before serving.
Tried this recipe? Let me know your thoughts in the comments below.
