Grilled courgettes with parsnip purée and pesto | delicious. magazine

Name: Grilled courgettes with parsnip purée and pesto | delicious. magazine
Ingredients: 1kg mixed courgettes (round, yellow and trompetta – these are long, pale and somewhat curly, and have fewer seeds than regular courgettes); 40ml extra virgin olive oil, plus more for drizzling; Sea salt and freshly ground black pepper; A pinch of smoked paprika; 5 walnuts, grated; For the parsnip purée; 400g parsnips; 500ml double cream; 30g unsalted butter; 50ml extra virgin olive oil; 1 bay leaf; For the rocket pesto; 100g wild rocket; 2 bunches of fresh basil; 1 clove of garlic, crushed; 200g pine nuts; 200ml extra virgin olive oil; 250g Manchego cheese (or hard sheep’s cheese), cut into rough chunks

www.deliciousmagazine.co.uk

Nieves Barragan Mohacho's simple grilled courgette recipe, with parsnip puree and a fresh rocket pesto, is taken from her Spanish cookbook Sabor.

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Ingredients

1kg mixed courgettes (round, yellow and trompetta – these are long, pale and somewhat curly, and have fewer seeds than regular courgettes)
40ml extra virgin olive oil, plus more for drizzling
Sea salt and freshly ground black pepper
A pinch of smoked paprika
5 walnuts, grated
For the parsnip purée
400g parsnips
500ml double cream
30g unsalted butter
50ml extra virgin olive oil
1 bay leaf
For the rocket pesto
100g wild rocket
2 bunches of fresh basil
1 clove of garlic, crushed
200g pine nuts
200ml extra virgin olive oil
250g Manchego cheese (or hard sheep’s cheese), cut into rough chunks