Crudaiola with courgette pesto and Grana Padano
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Chef Danilo Cortellini
When temperatures rise, it is time to use raw dressings and sauces for your pasta dishes. I know it sounds weird, but trust me, the possibilities are endless.
Depending on where you are in Italy, we have lots of different “pesto” sauces made with herbs, vegetables, nuts and cheeses and the beauty of those condiments is that they can be used to dress pasta, meats, fish or even just spread on a toasted slice of bread. Delicious!
This courgette pesto works well in summer when the courgettes are not so watery or bitter and the richness of the Grana Padano cheese ensures a kick of umami flavour to the sauce.
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Chef’s tip
Use smaller courgettes for this recipe, they have less seeds and water. If you want to change this recipe a little, you can also try it with mint instead of basil, equally delicious. The courgettes pesto keeps for up to 3 days in the fridge in a clean sealed jar.