Wild Garlic Pesto Courgette Rolls

wild garlic pesto courgette rolls

This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN

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So you’ve made our fabulous wild garlic pesto, how do you use it? You can add it to pasta, toss it through a potato salad or steamed veg AND you can make these delicious courgette rolls. Perfect summer party food to impress your guests with as they look so  pretty but most importantly they’re super easy and quick to assemble so that you have more time to enjoy the party!

Serves 2-3 as part of a starter.

Ingredients

1 courgette
Wild Garlic Pesto
50g Feta, crumbled
50g Sun-dried tomatoes, finely chopped
Olive oil
Pepper

Method

1. Slice the courgette length ways, about 1-2 mm thick and brush each of them with a little olive oil. 
2. Put a griddle pan or frying pan on a high heat and when its really hot carefully lay each courgette slice in the pan. Cook for a few minutes or until they just start to brown then flip them over to cook the other side. When they’re cooked, lay them out on kitchen paper to soak up the excess oil.
3. When you’re ready to assemble, thinly spread a layer of your pesto on one side of the courgette, followed by a crumble of salty feta and sweet sun-dried tomatoes then before you roll them up add a touch of black pepper.
4. Roll them up and serve!