25 minutes
15 minutes
For the zucchinis:
3 green zucchinis
3 yellow zucchinis
2 tablespoons olive oil
¼ bunch of fresh basil
1.4 oz pine nuts
3.5 oz Boursin® Lemon & Rosemary
For the pesto:
5 tablespoons olive oil
2 garlic cloves
2 bunches of fresh basil
3.5 oz pine nuts
Freshly ground black pepper, to taste
Roughly chop the basil. Peel and remove the germ from the garlic cloves.
In a blender, combine the basil, garlic, pine nuts, and a bit of pepper.Blend while gradually adding the olive oil to create a smooth emulsion. Set aside.
In a dry skillet over high heat, toast the pine nuts for about 5 minutes until golden brown. Stir frequently to avoid burning.
Wash and dry the zucchinis. Trim the ends and slice them lengthwise into thin strips.
Lightly oil a barbecue grill or grill pan. Grill the zucchini strips for 30 seconds to 1 minute on each side, until grill marks appear.
Arrange the grilled zucchini strips on serving plates. Drizzle with the pesto and crumble Boursin® Lemon & Rosemary on top.
Garnish with the toasted pine nuts and a few fresh basil leaves.
Taste and enjoy!