Courgette Ribbons Recipe


  • 2 tbsp white wine vinegar
  • 6 tbsp olive oil
  • 1 lemon, zested and juiced
  • Sea salt and freshly ground black pepper
  • 3 tbsp chives, finely chopped
  • 500g courgettes
  • 100g frozen petit pois
  • 2 tbsp extra virgin olive oil
  • 50g parmesan, roughly chopped
  • 50g pine nuts
  • 3 tbsp mint leaves, roughly chopped
  • 1 garlic clove, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
387 per serving
19% %GDA
35g per serving
50% %GDA
7g per serving
33% %GDA
4g per serving
4% %GDA
0.50g per serving
8% %GDA


  1. Zest and juice the lemon into a large bowl, add the vinegar, olive oil, salt and pepper and ¾ of the chives. Whisk well until just thickened then set aside.

  2. Peel the courgettes with a speedy peeler into thin ribbons, leaving a core of the seedy centre.

  3. Drop the courgette ribbons into the dressing and toss around until totally coated in the dressing. Set aside while you prepare the rest.

  4. Roughly chop the remaining centres of the courgettes – you want about 200g.

  5. Bring a pan of salted water to the boil, add the chopped courgette and simmer for 2-3 minutes until just tender.

  6. Add the peas and mint and return to the boil.

  7. Drain really well, making sure you get rid of all the excess water then tip into a food processor with the extra virgin olive oil, parmesan, 30g of the pine nuts, the mint leaves and garlic clove.

  8. Blitz to a smooth puree then check the seasoning.

  9. Spoon a little pesto into the marinating courgettes and toss to combine then divide between serving plates. Top with a dollop of pesto, the remaining pine nuts and chives and spoon any dressing over the top.