Courgette 'pesto'

[jansman]

As promised. This recipe is the property of Hugh Fearnley-Whittingstall from 'The River Cottage Cookbook.'
1kg of courgettes chopped. 3 good tablespoons of olive oil. 3 crushed cloves of garlic. Season well with salt to draw out water. Basically put it all on a 'slow sizzle' in a frying pan. Cook 'em down 'til they start to break up. Do not let them go too brown, you don't want a burnt taste. This is one reason I chop the courgettes small, they take less time to cook down as you do have to stand over it. They need to be concentrated and oily-not watery.
At this point you can use it as a Bruschetta, spread on some nice bread.

To turn it into 'pesto' stir in a couple of spoons of cream(or creme fraische/Elmlea-my Wife has this as she is lactose intolerant), and add some grated cheese of your choice,Parmesan is good, we use lacto free-but whatever you have. Stir it all together with cooked pasta, we like Penne, and enjoy.
Bang-on!

[Holomon]

Fantastic thank you! I have an intense loathing of HFW so would probably never have come across this otherwise

[jansman]

He is not my favourite, but this book was a gift to me fom a friend. There are some gems in there. Have a go and see if you like it.

[Decaff]

Mmm that sounds lovely! Thank you.