These are a lovely snack that’s full of flavour. Kids love them and they’re good for baby led weaning too!
Extra virgin olive oil
A handful of walnuts
1 clove of garlic
2 handfuls of fresh coriander (cilantro)
Juice of half a lemon
Sea salt and black pepper to taste
How it’s made:
Top and tail the courgettes and cut them into thin slices length ways.
Brush them with olive oil and grill them in an oven, griddle pan or George Foreman type grill.
For the pesto, peel the garlic, and blend it up in a food processor with the walnuts, coriander, lemon juice, a few glugs of olive oil, and some sea salt and black pepper, until slightly chunky, not completely smooth.
Spread 1 teaspoon of the pesto over each courgette slice and roll it up tightly.