Baby Courgettes and Chanterelles with Basil from What to Eat Now (Spring & Summer) by Valentine Warn
This is simple harmony, coupled with the feeling of joy at how little is required to produce something so modest and utterly pleasing. I always eat this alone, so write it for one.
Ingredients
- a small handful of fresh basil leaves
- juice of ½ lemon
- ground black pepper
- 1 garlic clove
- a generous pinch of flaked sea salt
- 3 tablespoons olive oil
- 5 baby courgettes
- 1 large grabbing-handful of chanterelles
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