katrina meynink - summer greens with gin pesto

We were lucky enough to catch up with the amazing Katrina Meynink over the break.  If you haven't heard of Katrina or read any of her books you're seriously missing out!! 

Katrina is a self confessed food nerd. Author of Kitchen Coquette, Bistronomy French Food Unbound, Lulu Le Baby Chef. Slow Victories. A regular Contributor to Good Food & Mumma to 3 beautiful girls.

We asked Katrina to create us a special Summer recipe using Basil a prolific herb to grow on your airgarden & our favourite Hartshorn Gin.

Summer Greens with Gin Pesto - paired with Hartshorn Sheep Whey Gin

Salad

  • 3 cups cavalo nero, coarsely torn
  • 8 zuchinni flowers, stamen removed, petals
  • reserved
  • 450g baby zucchini (plus the 8 stems from the flowers)
  • 2 cloves garlic, crushed
  • Zest and juice of 1 lemon
  • 2 cups fresh herbs
  • ¾ cup smoked almonds, roughly chopped

Pesto

  • 2 cups firmly packed herbs and leaves (I used a mix of basil, mint and kale all from the airgarden)
  • 2 cloves garlic
  • 40g nuts (such as smoked almonds)
  • 185ml olive oil
  • ¾ cup parmesan, grated
  • 2-3 tbsp grated pecorino
  • 60ml Hartshorn Sheep Whey Gin

Method

 For the pesto, add all ingredients, except for the gin, to a blender and blitz to combine. Add more oil if needed, then season generously with salt and pepper. Stir through the gin. Cover until ready to use. (Leftover pesto will keep for two weeks covered in the fridge.)

 Combine the cavalo nero, herbs and torn zucchini flowers in a bowl.

Place a frying pan over medium heat. Add the olive oil and once hot, add the garlic. Cook for approximately 30 seconds or until it begins to colour.

Add the lemon zest and zucchini. Cook, shaking the pan here and there for approximately 2-3 minutes or until the zucchini is charring lightly in places and takes on a wonderful glossy appearance. You want to cook them lightly, not until the point they soften and loose that wonderful summer crunch.

Squeeze over the lemon juice and season generously with salt and pepper.

Add pesto to taste – you want enough to generously coat. Turn into bowl with the cavalo nero and herbs and toss to combine.

If the salad seems a little dry, add a little more pesto, a spoonful at a time until desired taste is achieved. Season again with salt and pepper and serve.

It's soooo good thank you Katrina. X

Tribe if you want to check out more of Katrina's amazing recipes you can find her here at Good Food & follow her at @katrinameynink.