6 courgettes sliced into 1/2-inch rounds
3 tablespoons (or less) olive oil
3 small cloves garlic
10 (or more) mint leaves
5 (or more) basil leaves
1 heaping tablespoon capers, rinsed
2 tablespoons pine nuts or walnuts, lightly toasted
1 to 2 teaspoon red wine vinegar or white balsamic or whatever vinegar you have
Sea salt and freshly ground pepper, to taste
Additional mint and basil, torn to garnish
Heat 1 tablespoon of olive oil in a 10-inch pan over medium-high heat. When the oil is hot, add half the courgettes and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes.
Don’t salt them yet!
While the courgettes cook, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a roughly chopped pesto. When the courgettes are golden, remove it from the pan and cook the remaining courgette in another tablespoon of oil, just as you did the first batch.
Add a splash more oil while you are sautéing.
Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste.
Add salt and pepper according to taste.
Toss well. Add nuts. Scoop everything out onto a serving plate.
Right before serving, sprinkle on extra herbs
Serve with ricotta cheese and crusty bread