25 minutes
15 minutes
Meal
For the zucchinis
3 green zucchinis
3 yellow zucchinis
30 ml (2 tablespoons) olive oil
¼ bunch basil
40g pine nuts
120g Boursin® Garlic Fine Herbs crumbles
For the pesto
80 ml olive oil
2 cloves garlic
2 bunches basil
100g pine nuts
Pepper
Serve with a portion of wholegrain cereals and/or legumes.
Thin out the basil. Peel and degerm the garlic cloves.
Add all the ingredients to a blender, blend and drizzle in the olive oil to obtain an emulsion. Blend until smooth. Season with pepper and set aside.
In a fat-free frying pan, brown the pine nuts over high heat for 5 min.
Wash and dry the zucchinis. Remove the ends and cut lengthwise into thin strips (use a mandolin).
Oil a barbecue grill or grill pan and cook the zucchini strips for 30 seconds to 1 minute on each side.
Arrange zucchini strips on plates, drizzle with pesto and sprinkle with Boursin® Garlic & Fine Herbs.Garnish with roasted pine nuts and basil leaves.
Taste and enjoy !