Courgette & Ricotta Slice with Basil Pesto - Brooke Kelly Nutrition

Ingredients

• 3 small courgettes/zucchini’s, sliced thinly
• 5 eggs
• ½ cup full fat ricotta cheese
• 20g fresh dill, finely sliced
• 1 tsp salt
• ¼ tsp pepper
• *Optional – 4 zucchini flowers sliced lengthways for decorating
• 40g basil leaves
• 30g parsley leaves
• 1/2 cup extra virgin olive oil
• 1 cloves garlic, crushed
• Juice of one lemon + 1/2 tsp zest
• 1/3 cup pine nuts
• 1/3 cup grated parmesan
• 1 tsp kosher salt
• 1/4 tsp cracked pepper