Zucchini with Arugula Pesto Recipe

Ingredients

Serve 4-6

• 1 1/2 lb/750 g small zucchini/courgettes

• 4 tbsp extra-virgin olive oil

• 2 tbsp cider vinegar

• 1 tbsp balsamic vinegar

• 1 clove garlic, thinly sliced

• salt and freshly ground black pepper to taste

• 4 oz/125 g arugula/rocket

• 6 tbsp pine nuts

• 4 tbsp raisins

Method:

1. Rinse the zucchini thoroughly under cold running water and dry well. Trim the ends off the zucchini and cut lengthwise in very thin slices.

2. Place the zucchini in a small, shallow dish. Mix 2 tablespoons of oil, cider  vinegar, balsamic vinegar, garlic, and salt and pepper in a small bowl. Pour the mixture over the zucchini. Let marinate for 1 hour.

3. Place 3 oz (90 g) of the arugula in a blender with 4 tablespoons of pine nuts and the remaining oil and chop until smooth.

4. If the mixture is not liquid enough, add 1-2  tablespoons hot water. Drain the zucchini, setting aside the marinade.

5. Heat a large grill pan over medium heat. Cook the zucchini in batches for 4-5 minutes each batch, or until lightly browned.

6. Arrange the remaining arugula on a serving platter and arrange the zucchini on top. Sprinkle with the remaining 2 tablespoons of pine nuts and the raisins.

7. Season with salt and pepper and drizzle with the marinade. Serve hot or at room temperature.