Name: Zucchini and mint salad with pecorino pesto on bruschetta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 80 gm (½ cup) pine nuts; 3 cups (firmly packed) basil; 80 gm pecorino, finely grated; 200 ml olive oil, plus extra for brushing; Finely grated rind and juice of 1 lemon; 2 zucchini, thinly sliced lengthways on a mandolin; 1 garlic clove, thinly sliced; 2 cups (loosely packed) mint, coarsely torn; 1 cup (loosely packed) flat-leaf parsley, coarsely torn; 6 thick slices sourdough bread; To serve: nasturtium flowers (optional), torn

Zucchini and mint salad with pecorino pesto on bruschetta

Australian Gourmet Traveller recipe for zucchini and mint salad with pecorino pesto on bruschetta.

Serves 6

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

Pesto is traditionally made with a mix of pecorino and parmesan, but we’ve made this version with pecorino alone for a sharper flavour. Here it’s spread on bruschetta and topped with a sprightly salad to make a perfect start to a long lunch.

Ingredients

80 gm (½ cup) pine nuts

3 cups (firmly packed) basil

80 gm pecorino, finely grated

200 ml olive oil, plus extra for brushing

Finely grated rind and juice of 1 lemon

2 zucchini, thinly sliced lengthways on a mandolin

1 garlic clove, thinly sliced

2 cups (loosely packed) mint, coarsely torn

1 cup (loosely packed) flat-leaf parsley, coarsely torn

6 thick slices sourdough bread

To serve: nasturtium flowers (optional), torn

Method

Main

1.Preheat oven to 180C. Roast pine nuts on an oven tray, shaking occasionally, until golden (2-3 minutes). Set aside to cool, then process in a food processor with basil, pecorino and 80ml olive oil, until finely puréed. Stir in another 80ml oil until a thick consistency. Stir in half the lemon rind and half the juice, season to taste and set aside.

2.Heat a char-grill pan over medium-high heat. Combine zucchini and remaining olive oil in a bowl, season to taste and char-grill in batches, turning occasionally, until golden (2-3 minutes). Transfer to a bowl, add garlic and remaining lemon rind and juice, season to taste and set aside to marinate (10 minutes). Just before serving, add mint and parsley, and toss to combine.

3.Brush bread with olive oil and char-grill, turning once, until golden (1-2 minutes each side). Spread with pesto, top with zucchini and mint salad, scatter with nasturtiums and serve.