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Baby Marrow Pasta With Pesto

Turn your baby marrow into “pasta” and toss with fresh basil pesto. A fresh and healthy meal in minutes!

250 g baby marrows, topped and tailed
500 ml packed fresh basil leaves
10 ml crushed garlic
80 ml extra-virgin olive oil
10 ml fresh lemon juice
60 ml Parmesan cheese, freshly grated
Salt and freshly ground black pepper, to taste
100 g cherry tomatoes

  1. Use a julienne peeler or mandoline to julienne the baby marrows.
  2. Heat 5 ml olive oil in a saucepan and stir-fry the baby marrow.
  3. To make the pesto, combine the basil and garlic in a food processor and pulse until coarsely chopped.
  4. Add the olive oil in a steady stream while the food processor is running.
  5. Stop the machine and scrape down the sides of the food processor with a rubber spatula.
  6. Add the lemon juice and Parmesan cheese. Pulse until blended.
  7. Season with salt and pepper.
  8. Add the pesto to the saucepan and mix well.  Add the tomatoes and stir-fry for  a minute or two.
  9. Transfer the baby marrow to a serving dish and serve at room temperature or chilled.

4 servings.