Sunday, 10 July 2016

Courgette in basil sauce (AIP)

Baby courgette medallions in aromatic fresh basil sauce

Looking for a flavourful, moist and juicy side dish to match your grilled meat. Well look no further, try these courgettes with fish, chicken, lamb or beef, they are simply delicious.

You will need:
400 g baby courgettes
2 tbsp coconut oil

For the fresh basil sauce:
100 g fresh basil leaves
small bunch flat leaf pasrsley
1/2 lime
2 wet garlic cloves
1 medium barbosa onion (new season onions with a sweeter flavour)
1/2 tbsp fine Himalayan rock salt
1/4 cup EV olive oil
1. Prepare the basil sauce first. Rinse the leaves, pat them dry with a paper towel. Peel and roughly chop the onion and the garlic. Squeeze the lime.
2. Put the sauce ingredients: basil, parsley, onion, garlic, salt, lime and olive oil in a blender and blend for 30 to 45 secs. or until smooth.
3. Rinse the baby courgettes and cut off the ends, then slice into 6-7 mm thick slices.
4. In a large pan melt the coconut oil, add the sliced courgettes and stir-fry on medium-high heat for 3 to 4 mins. Reduce the heat to low and cover with a lid and soften for no more than 2 mins. The courgettes should remain bright green and firm enough.
5. Take the pan off the heat and add a few tbsp of the fresh basil sauce to the courgettes. Mix thoroughly.
6. Serve, share and enjoy!

Tip: Store the leftover sauce in the refrigerator in a air-tight glass container. Use it as a dip with carrot, cucumber and celery sticks for a raw snack or dress you courgette noodles with it and top the noodles with grilled prawns.

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